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These zucchini muffins are nutty with hints of cinnamon, perfect for a snack or even as breakfast.
When my step-grandson Seth came up to spend the week with us a few weeks ago. So I decided to make these zucchini muffins. He mentioned he liked zucchini bread, so I needed no further persuasion to bake some. Since he and David planned to fish the whole week, the muffins made a great snack option for them to take along on their fishing trips that week at the Shenandoah River.
The day I made the muffins, it was hot outside, and I really didn’t want to keep the oven on for a really long time. So I decided to use both a regular muffin pan and a mini muffin pan. I don’t bake often, and that was the only option I had that would allow me to bake up all of the batter all at once.
Even after using both muffin pans, I had a little more batter leftover. I decided to pour it in a small 8 x 8 sheet pan and sprinkled on chocolate chips to make zucchini bars. Of course, the baking times varied for each, so I will keep it simple by giving you the recipe needed for the regular muffins.
Let’s make zucchini muffins!
How To Make Zucchini Muffins
Preheat oven to 350 degrees F.
Melt butter and brush the cups of the muffin pan, to prevent sticking.
You could line the cups with paper liners if you want to. Usually, I would have, but for a fishing trip dealing with paper liners wouldn’t be that practical
Whisk together the eggs, sugar, melted butter, and zucchini in a large bowl. In a separate medium-sized bowl, sift together the dry ingredients. Gradually stir the dry mixture into the wet mixture until well blended.
Add nuts and stir them into the mixture with a spoon.
If you wanted to add in any dried fruits or chocolate chips, now is the time to add them in as well.
Using a scoop, drop the batter into buttered muffin pans.
Bake 30 to 40 minutes, or until a toothpick comes out clean when inserted into the muffins.
Being the brunch eater that I am, I’m all about options that are quick, easy when it comes to breakfast. I adore muffins for that very reason and when I made these zucchini muffins they were a real treat since I don’t bake very often. Seth must have enjoyed them too. They were all gone within a couple of days.
David and I debated about the chocolate chips. Can you believe they were my idea and Mr. Chocoholic didn’t think they would be good in the muffins?!?!
Opt for the chocolate chips!
- Preheat oven to 350 degrees F.
- Melt butter and brush the cups of the muffin pan, to prevent sticking.
- Whisk together the eggs, sugar, melted butter and zucchini in a large bowl.
- In a separate medium-sized bowl, sift together the dry ingredients. Gradually stir the dry mixture into the wet mixture until well blended.
- Add nuts and stir them into the mixture with a spoon.
- Using a scoop, drop the batter into buttered muffin pans.
- Bake 30 to 40 minutes, or until a toothpick comes out clean when inserted into the muffins.
If you wanted to add in any dried fruits or chocolate chips, add them when adding in the nuts. Recipe adapted from Community Church Cookbook