Zucchini Muffins
Muffins are always a great choice for breakfast because you can grab and go. A little butter, jam and you have an amazing zucchini muffin breakfast choice. Of course, you can always enjoy them plain too!
Ingredients
2 cups shredded zucchini
3 large eggs
1 tbsp vanilla
1 cup vegetable oil
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tbsp cinnamon
2 cups sugar
3 cups flour
1 cup chopped walnuts (optional)
Instructions
1
Preheat oven to 350 degree’s.
2
Spray 2 - 12 top muffin tins with vegetable spray and set aside until ready to use.
3
Combine all ingredients into a large bowl and mix together to incorporate, scraping down the sides as needed. I prefer making these by hand but you can certainly make them using your stand mixer.
4
Fill the muffin tins half way to 3/4 quarters full until all of the batter is used. If desired, you can make 1 large loaf too.
5
Transfer the zucchini muffins to the preheated oven for approximately 20-30 minutes or until fully cooked through. Every oven is different so to ensure they are cooked through, I use a simple toothpick method to determine if the muffins are fully cooked through.
6
When baked through, remove from the oven and let the muffins cool in the muffin tins before removing. Serve with butter and your favorite jam. Enjoy!
