I’m always on the hunt for an easy, quick and delicious way to start my day. Our go-to breakfast in the morning always includes a banana and granola bar– but man, that gets old quick! Trying to stay away from the sweet stuff, I stumbled upon a simple recipe for Zucchini muffins from none other, Simply Recipes. Incredibly delicious, I utilized ingredients I had at home and any extra add-ons or substitutes are customizable to your tastes. There is no reason not to try these!

Ingredients and instructions via Simply Recipes

Ingredients

  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 1 1/3 cup sugar
  • 2 eggs, beaten
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup walnuts (optional, but recommended!)
  • 1 cup raisins or dried cranberries (optional, but recommended!)

Preparation

Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, cinnamon, and salt. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using. Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.

Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

See? I told you that was easy! Thanks to Simply Recipes and my tastebuds, these are easily made every week. Let me know what you think in the comments below!

//TMI

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