Wednesday, November 7, 2012

Zucchini Muffins

Sorry for the lack of posts lately, sometimes life gets in the way. My grandmother passed away and I took time off to spend time with my mom and family. I haven't had much time for crafting, or anything really lately, so I am hoping to get my mojo back. I did do some "Extreme" Couponing today so hopefully I can get my post up for your tomorrow on that. Anyway here is the last post I had written before my grandmother passed away.

I bought some zucchini and I wasn't sure what to make with them since my family doesn't love zucchini. I decided to make muffins since I thought that was my best chance of getting them to eat it. I came across this wonderful recipe for zucchini muffins from It was a HUGE hit, my daughter couldn't get enough of them. They also made a great snack for me when I was out running errands and the portions are just right so I didn't feel guilty eating a muffin.

Zucchini Muffins (12 Muffins or 24 Mini Muffins)
Recipe from
1 cup all purpose flour
 1 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, whisked
1 teaspoon vanilla
1/3 cup vegetable or canola oil
2/3 cup agave nectar
1 1/2 cups zucchini, shredded (about 2 small zucchini)
1. Preheat oven to 350 degrees.
2. Place the first 6 ingredients in a large bowl and whisk to combine.
3. Place the remaining ingredients in a separate bowl and whisk to combine.
4. Pour the wet ingredients into the flour mixture and stir just until the ingredients are combined.
5. Pour the zucchini mixture into large or small muffins cups (I like to use a small ice cream scooper to make spooning into the muffin cups easier).
 6. Bake 15 minutes for small muffins and 20 minutes for large ones.
7. Cool and serve.

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