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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: Crystal, TX Reviewed: 04/18/2013
These muffins were so good my family couldn't tell it was zucchini muffins, they thought it was banana muffins. The measurements were right on the money. Very fluffy. These are a family favorite now!
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