Welcome to this week’s Tasty Tuesday post. This week, I have a recipe for zucchini muffins to share. I took this recipe out of the Weavertown School Kitchen Collection cookbook. If you have a copy of this cookbook, the recipe is found on page 36.
Zucchini Muffins, Judy Groff, page 36
1 3/4 c. sugar
1 c. vegetable oil
1 Tbsp. vanilla
2 c. flour
1 Tbsp. cinnamon
1 tsp. soda
1 tsp. salt
2 c. peeled and grated zucchini
1 c. chopped nuts, optional
In a large mixing bowl, beat together eggs, sugar, vegetable oil and vanilla. In a separate bowl, mix flour, cinnamon, soda and salt. Stir into egg mixture. Add zucchini and nuts. Fill cupcake papers 2/3 full. Bake at 350 degrees for 25-30 minutes. Yield: 24 cupcake-sized muffins.
For the muffins, instead of adding nuts, I added one cup of mini chocolate chips. I brought some into work and gave some to my parents. Mom said the muffins were okay – she’s so descriptive, right? To me, they tasted like zucchini bread in a muffin form.
The leaves are at peak color around here. The colors are stunning especially when the sun hits the trees. Get out and enjoy some of God’s painting this week.
Hope you have a great week!