Yes, I am still harvesting zucchini from the garden and trying to find ways to use it up! Soup will be next, but today I’m making zucchini muffins. This recipe makes about two dozen delicious zucchini muffins. These muffins freeze well and if you don’t want to bake them all at once the batter will keep in the refrigerator for up to four days. So if you still have an abundance of zucchini in your garden use it to bake up a batch of these delicious muffins.
Better Than Good Zucchini Muffins
2 cups sugar
1 cup oil
4 large eggs
½ tsp. homemade vanilla
1 tsp. baking powder
1 tsp. Baking soda
1 tsp. salt
1 tsp. cinnamon
3 cups all purpose flour (can also use whole wheat flour)
2 cups grated zucchini
1 cup chopped walnuts
1 cup of currants (or raisins)
Preheat your oven to 375. Prepare your muffin tins by either lining them with papers or grease each cup.
Beat the sugar, oil, eggs, and vanilla until the batter is smooth, about one minute. Add the baking powder, baking soda, salt and cinnamon, beating to combine. Add the flour, beating just until smooth. Add the zucchini, nuts and currants.
Divide the batter evenly among the prepared muffin cups, filling about ¾ full. Bake for 25-30 minutes, or until done. Remove from the oven and after about a minute remove from the muffin tins. Transfer to a rack to cool.
Enjoy these muffins with your next cup of tea or pop them in the freezer to enjoy this winter. They travel well so if you’re going somewhere for the weekend put a few in a sealed container and bring them along. I hope you enjoy these muffins as much as we do!