Zucchini Muffins
Have an overabundance of zucchini? It’s one of those garden plants that are so easy to grow, but once they start producing you can’t make them quit and you have a TON of zucchini! I love zucchini because you really can put it into almost anything. Like you can see in the pictures below I shred it, wrap it in a towel to get rid of some of the moisture, then I put in in food saver bags to freeze and have available all year. It’s really good in spaghetti too!
However one of my favorite ways to eat zucchini is in bread or muffins. I adapted this recipe to our taste last summer and I always have to double the batch because they are gone in an instant!
Zucchini Muffins
Author/Source:
Kelly @ Onceamonthmom.com
Ingredients:
- 3 cups All purpose, unenriched, unbleached flour
- 1/2 cups Ground flax seed
- 2 teaspoons Baking Powder
- 1 teaspoons Baking Soda
- 1 teaspoons Salt
- 1/2 teaspoons Ground cloves
- 1/2 teaspoons Ground nutmeg
- 1/2 teaspoons Ground cinnamon
- 3 medium Eggs (or egg substitute)
- 1 cups Applesauce
- 1 Tablespoon Vanilla extract
- 2 cups Sugar or sucanat
- 2 cups Zucchini, shredded
Directions:
Preheat oven to 350. Combine flour, flax, baking powder, baking soda, salt, cloves, nutmeg, cinnamon in a bowl and sift together. Beat together eggs, applesauce, vanilla and sugar. Combine wet and dry ingredients, stir in zucchini. Place into muffin tins and bake for 30 minutes or until toothpick inserted comes out clean and the tops are brown.
Freezing Directions:
Let cool on a rack and divide among freezer bags until ready to serve. TO SERVE: Reheat in microwave for 30 seconds.
Servings: Yields about 24 muffins
This Post will be linked at:
- Cooking Thursday at Diary of a Stay at Home Mom
- Full Plate Thursday at Miz Helen’s Country Cottage
- Recipe Swap Thursday at Prairie Story
- It’s a Keeper Thursday at It’s a Keeper
Love this recipe. Cannot wait to give it a try. Thanks for sharing it. Come over today and visit us. We have a wonderful Southern Favorite today.
I love a good zucchini recipe and I can’t wait to try it! My problem is is that I never know whether I should shred the zucchini finely or shred it larger.
(Tricia) I like it shredded fine so that the other “not so healthy” people that eat them can’t find the vegetables!
(Kelly) Yes me too! I get it as thin as I can in the cuisinart and then sometimes run a knife through it just to get it tiny.
Hi Kelly,
This is a great recipe to use right now, we have so many wonderful zucchini in our garden. This looks really good. Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon. Hope you are having a great week end!
Miz Helen
this looks great but have a couple questions:
- do you think I could sub the applesauce for greek yogurt?
- do you think I could sub the zucchini for bananas?
Thanks!
I would assume YES and YES :)
thanks, I ended up making a triple batch of your banana blueberry muffins:) they are in process of going in and out of the oven now and smell delightful!!
These turned out great. Thanks for the recipe. I used 1/2 cup less sugar than the recipe called for and it still tasted great. (2 cups looks like an aweful lot when you dump it in all at the same time! ;)
Hi! I just stumbled across this recipe and I would like to make it without the eggs. But the recipe already has flax seed and applesauce in it, which is what I would usually use to substitute. Do you happen to have any tips for making these egg free? Thank you, as always!
I think you could just add more “gelled” flaxseed like you normally do.