Marilyn Dishes

There were so many lovely Zucchini Muffins at the farmers market this weekend so we bought 2 big ones. this recipe used up 3/4 of one!

I like the website King Arthur Baking and I use it often, I find that the recipes work, I have only. had one recipe that did not.

The recipe I used is The Shipyard Galley’s Zucchini Muffins The recipe says to add nuts and raisins or currants but I was giving some of them away to a friend so left all of those additions out. I did not know if they like ‘add-ons’ to their muffins and these were good without any extras inside. That is the only thing I changed to the recipe.

I chose this recipe from among many online for Zucchini Muffins because they are non-dairy/parve! No butter! Oil is used which makes this really easy to mix by hand!

To make the muffins I did not grate the zucchini. I used my food processor with he steel blade and just pulsed it until the zucchini was the size I wanted. Not too fine but no big chunks. I used a 1/3 cup scoop to portion out the muffins and ended up with 20, If you want smaller muffins use a 1/4 cup scoop and you should get 24 muffins I think. I mixed this by hand so no need to dirty a mixer!

Here is the recipe

Ingredients

2 cups grated or chopped Zucchini

4 large eggs

2 cups sugar

1 cup vegetable oil

1/2 tsp vanilla

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

3 cups flour

Method

Preheat oven to 375f

Line 20-24 muffin tins with muffin paper cups or grease

1. Prepare the zucchini and set aside
2. In a large bowl, Beat the eggs then add the sugar and mix well. Mix it until it is lighter in colour. A whisk works well here but you will have to with to a spoon when you add the flour
3. Add the oil, vanilla, baking powder, baking soda, salt & cinnamon , mix
4. Now put the flour and zucchini in and mix so that there is not any flour visible! Don’t over mix
5. Put the batter evenly into the muffin cups, I used a 1/3 cup measuring cup but 1/4 cup works well too The muffin cups should be about 3/4 full
6. Bake in the preheated oven for 25-30 minutes until brown. You can use a cake tester to make sure they are baked through
7. Let them sit in the muffin tins a couple minutes then turn them on their side or more to a cooling rack to cool

Enjoy!