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Zucchini Muffins

Contributed By: Garrett | See all of Garrett's recipes
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  10 Minutes
Total Time:  15 Minutes
  30 muffins
I had all of this zucchini that I received from a friends garden in the summer. We ended up freezing a great deal of it. Here is this simple recipe.
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 beaten eggs
1/3 cup water
2 cups finely chopped zucchini
1/2 teaspoon vanilla extract
*add a cup of chopped walnuts or pecans if you like. I do not, but some people like them*
Zucchini Muffins Recipe at
How to make the muffins

Heat your oven to 350 degrees F. Break your eggs in a large mixing bowl. Add all of your ingredients, and mix very well. I'm not one for using a lot of bowls. As long as you are mixing everything very well, you should have no problem. Use a hand blender if you are worried about mixing by hand. Place the muffin papers in a muffin tin, and fill the papers 3/4 of the way with your mix. Once all of the muffin slots are filled, place filled muffin tin in the oven. Bake for around 15 minutes or until a toothpick can be pulled out clean. Remove muffins from the tin and place on a cooling rack. Repeat filling process as needed.

That is it. Simple and easy. My stepson and his class loved these muffins, as did my wife and I. I hope you enjoy this recipe.

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Date Added: 11/30/2012
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Elisabeth, NY Reviewed: 03/12/2014
I was wondering if white whole wheat flour would work, instead of All Purpose flour. Also, is Natural Cane Turbinado sugar, at least some of it, okay for the sugar.
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