These zucchini muffins are made with everyday ingredients, in one bowl, and with NO mixer needed! Perfect for breakfast or an afternoon snack!
Growing up, my Mom made the BEST zucchini bread. I mean, absolutely mouthwatering… the kind where you can’t have just one piece, it’s impossible! Various neighbors and friends would bring her some of their homegrown zucchini and she’d make bread… THE bread. Once I have her permission to share her classic recipe, I’ll be happy to share it here with you all. Until then, I came up with this recipe for zucchini muffins… like a portable version of her recipe, and one that is ultra easy!
INGREDIENTS
INSTRUCTIONS
for full instruction please see : www.thechunkychef.com
Growing up, my Mom made the BEST zucchini bread. I mean, absolutely mouthwatering… the kind where you can’t have just one piece, it’s impossible! Various neighbors and friends would bring her some of their homegrown zucchini and she’d make bread… THE bread. Once I have her permission to share her classic recipe, I’ll be happy to share it here with you all. Until then, I came up with this recipe for zucchini muffins… like a portable version of her recipe, and one that is ultra easy!
INGREDIENTS
- 2/3 cup unsalted butter, melted
- 1 1/3 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 1/2 tsp vanilla extract
- 3 cups grated fresh zucchini squash (peel first if desired)
- 3 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp kosher salt
- pinch ground cloves (optional)
INSTRUCTIONS
- Preheat oven to 350 degrees F. Spray muffin pan cups with non-stick cooking spray or line with liner cups. Set aside.
- To a large mixing bowl, add melted butter, sugar, eggs and vanilla and stir to combine thoroughly. Stir in grated zucchini.
- Add flour, baking soda, cinnamon, nutmeg, salt and cloves (if using). Stir until JUST combined, being careful not to over mix. Just stir until there are no streaks of flour remaining.
for full instruction please see : www.thechunkychef.com
