Every year we plant a few zucchinis in our backyard garden and every year...we get a huge crop of them! Throughout the growing season I make all kinds of recipes that utilize fresh zucchini and when I can't use them up quick enough...I shred them and freeze them for use during the winter.
Two weeks ago I picked 3 super-large zucchinis and got busy baking with them. One of the recipes that I made was my Grandma's Zucchini Muffins. These are moist muffins that are really delicious. In addition, once cool...you can freeze them for up to 3 months. We enjoy our warm and smothered in honey butter. The recipe will make about 20 muffins.
3 large eggs
1 cup light brown sugar
1 cup granulated sugar
1 cup vegetable oil
1 tsp. vanilla extract
2 cups peeled and grated zucchini
3 cups all-purpose flour
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
In a large mixing bowl sift together the all-purpose flour, salt, ground cinnamon, baking powder and baking soda. Set aside.
In a large mixing bowl beat together the large eggs, brown sugar, granulated sugar, vegetable oil and vanilla extract until blended. Fold in the grated zucchini.
Gradually mix-in the dry ingredients to the wet ingredients using an electric mixer on medium speed until all ingredients have been combined.
Preheat oven to 350 degrees F. Line a muffin pan with paper liners or lightly grease your cups. Pour batter into the cups, filling them 80% of the way full. Bake in a preheated oven for 9-11 minutes or until done. You will know they are done when the tops spring-back and are lightly browned. Remove from oven and cool on a wire rack. Store in an airtight container or cool & freeze them for up to 3 months.
1 comment:
I like using zucchini In baking because it makes the baked goods moister and it means I can cut down on the amount of fat used. I also like this muffin recipe because you say they are good to freeze.
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