It’s zucchini overload time and thanks to a generous neighbor I have found myself the recipient of several. I am not a lover of zucchini other than using it in breads, muffins and cakes. So grate it up and make a batch of something yummy is my motto.

Today I share yet another recipe from my Grandma Bonnie’s well worn spiral notebooks. Her breads were always top notch and this recipe is one of those that I go back to time and time again. Simple and quick, just like I like, this one is easy to whip up and enjoy anytime.

Zucchini Muffins

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A moist and delicious easy to make muffin that uses some of that abundant zucchini from your garden.

• CourseBread

Servings	Prep Time
12 muffins	10 minutes

Cook Time

20 minutes

Servings Prep Time 12 muffins 10 minutes

Cook Time 20 minutes

Zucchini Muffins Print Recipe A moist and delicious easy to make muffin that uses some of that abundant zucchini from your garden. CourseBread Servings Prep Time 12 muffins 10 minutes Cook Time 20 minutes Servings Prep Time 12 muffins 10 minutes Cook Time 20 minutes

Ingredients

Dry Ingredients

• 1 3/4 cups flour
• 3/4 cup sugar
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon

Wet Ingredients

• 2 eggs slightly beaten
• 1/3 cup oil
• 2 cups zucchini shredded

Servings: muffins

Instructions

1. Mix dry ingredients in a large bowl. Gently beat eggs and oil together. Add zucchini to the mixture and blend. Add wet ingredients to the flour mixture and mix until just moistened. Scoop into greased muffin pans or use muffin liners. Bake at 400 degrees for 20 minutes. Let cool before eating.

   

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