Zucchini Muffins

Zucchini Muffins | The Happy HousewifeThe following post is from contributing writer Kristia.

Is zucchini taking over your garden?

Is your neighbor trying to unload his abundance on you?

I’m not sure what it is about zucchini, but there are times when I think it could help solve world hunger; there is always so much of it.

While zucchini makes a great side dish, I absolutely love it as a sweet treat.  But not too sweet. I reduced the sugar in this recipe by half and replaced it with honey. These muffins make a delicious mid-morning or afternoon snack…and will help you use up that zucchini bounty.

Zucchini Muffins
Recipe type: Bread
Serves: 12 muffins
 
Ingredients
  • ½ cup sugar
  • ½ cup butter, softened
  • ½ cup honey
  • 1 teaspoon vanilla
  • 2 eggs
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1⅓ cups flour
  • 1 teaspoon cinnamon
  • 2 cups shredded zucchini
  • ½ cup chopped nuts, such as walnuts or pecans (optional)
  • ½ cup dried fruit, such as raisins, cranberries, apricots (optional)
Instructions
  1. Pre-heat oven to 350 degrees.
  2. In large mixing bowl, beat the sugar, butter, and honey until smooth.
  3. Add the vanilla and eggs and beat until just combined.
  4. Add the salt, baking soda, baking powder, flour, and cinnamon and mix until combined.
  5. Stir in the zucchini, nuts, and dried fruit.
  6. Pour the batter into a greased muffin pan.
  7. Bake for 25 minutes or until the muffins are golden and a toothpick comes out clean.

 

More recipes from Kristia

About Kristia Ludwick

Kristia writes about family finances, frugal living, and food at Family Balance Sheet. She spends her offline time raising her two young daughters, helping her husband manage their small business, and training for her next half-marathon.

This post may contain a link to an affiliate. See my disclosure policy for more information.

Comments

  1. Our zucchini crop is just starting… but boy, do I love zucchini, especially in sweet baked goods. These muffins look great — one question though, are they overly sweet? With 1/2 C sugar + 1/2 C honey seems like they might be.

  2. Yum! I already have a small bounty from my garden. This will be my weekend project.

  3. Hi SnoWhite – I don’t find them to be too sweet. I used my banana bread recipe as a base for this and that calls for 1 full cup of sugar. I thought that was too much, so I replaced half of it with honey. If a full cup of sweetener scares you, reduce to 3/4 cups and I’m sure it will taste just as yummy.

  4. I love zucchini muffins! It brings back memories of my childhood. My grandmother lived next door to us and my grandfather grew lots of zucchini in the garden we shared, so my grandmother used to make zucchini bread, which is basically the same thing. Love, love, love!

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