Good morning, friends!
I woke up pretty early this morning (offered to drive Cindy to the airport bus stop so she wouldn’t have to pay for parking) and when I got back home, all I could think about were these:
I realized I still had a few leftover zucchini from when I made this pizza last week and since I hate to waste food, I thought I might as well put them to good use. I mean, what’s one more baked good in our lives? And, I’m happy to announce that these might actually be considered healthy! Zucchini is a vegetable, after all.
I love these muffins because they are incredibly light and not overly sweet. Some people like to put walnuts in their zucchini muffins and you can certainly do that with these. I just didn’t because I didn’t have any on hand and wasn’t about to make a grocery store run at nine in the morning. These are perfect split open and dabbed with butter, or even raspberry jam. I like to eat them alongside a salad with lunch or, if I’m feeling frisky, whip up a batch of cream cheese frosting and turn them into cupcakes!
So here’s what you need for success:
1.5 cups all purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1.5 cups grated zucchini (about two small-medium sized zucc’s)
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract (or, vanilla paste)
1/3 cup canola oil
2 tsp baking powder
Cinnamon and sugar for topping
Preheat the oven to 375. In a large bowl, whisk together the flour, sugars, salt, baking powder, cinnamon and nutmeg. Set aside.
In a medium sized bowl, combine the grated zucchini, eggs, vanilla and oil. Stir well to combine and then gently stir into the flour mixture. Be careful not to overwork this—it will lead to dense muffins!
Fill lined muffin tins about 3/4th of the way up with the batter and then sprinkle cinnamon and sugar on each. Bake for about 30 minutes or until golden.