Just when you think I might be done posting zucchini recipes…. honestly, you must know I’ll always have another zucchini recipe up my sleeve. This recipe did not make it into my cookbook “From Vine to Table: The Unexpected Joy of Zucchini’s Magic” only because my editor told me I had to cut down on the number of recipes I had submitted. So while it didn’t make it into the cookbook, it still is a good recipe and may be in the second zucchini cookbook I publish. (Did I just say that? Yeah, while I’m heavily considering it, don’t hold your breath as I’m still working on the tomato cookbook to publish in 2021 so it may be a while.)
This recipe uses a large amount of zucchini (yeah if your plants are overproducing) and makes 14 generous-sized muffins. They freeze well so no worries about making a big batch of muffins and not being able to eat them all at one time. And if you have a few in the freezer, they make a great grab-and-go breakfast or snack on a busy day.
To make these muffins, it is as simple as mixing the dry ingredients together and the wet ingredients together and then combining them and filling the muffin tins. So easy, even kids can make these. In fact, these muffins are a great project for children (with parental supervision of course!) because it helps them with their math skills, coordination when combining ingredients (although you may end up with some flour on the floor), and self-esteem at a job well done when these beautiful muffins come out of the oven and taste heavenly.
These muffins are generous sized. If you have an extra-large muffin tin, I would recommend using it. I had to use two average-sized muffin tins to accommodate the number of muffins this recipe made.
- 2 large eggs
- 1 1/4 cups sugar
- 2 teaspoons vanilla extract
- 3 cups zucchini, grated
- 3/4 cup butter, melted
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 cup walnuts
- PREP: Preheat the oven to 350°F and spray muffin tins with oil or use cupcake paper liners.
- Wet Ingredients: Beat the eggs in a large bowl. Mix in the sugar and vanilla extract. Stir in the grated zucchini and the melted butter.
- Dry ingredients: Mix the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt together in a separate bowl.
- Combine the wet and dry ingredients, adding the walnuts at this point.
- Fill muffin cups distributing batter equally among the cups. Fill close to the top.
- Bake at 350°F on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20-30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.
- Cool on a wire rack for 5 minutes. Remove muffins from the tin let cool another 20 minutes.