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Zucchini Muffins

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Hot Zucchini Muffins just out of the oven!

Hot Zucchini Muffins just out of the oven!

Zucchini Muffins make a wonderful breakfast treat but they can become a part of lunch, dinner or an afternoon snack.  Yes, we planted one zucchini plant in the garden this year and with a bumper crop of zucchinis we decided that our August recipe needed to use this often overlooked vegetable. The nice thing about zucchini is it really doesn’t taste like anything so you can use it in a variety of dishes and by altering the spices you can dictate how it will taste.

The first step is to grate two cups of zucchini, place it in a colander and it drain for at least an hour.  A zucchini is mostly water and you want to get rid of some of the water.  Just put a bowl  under the colander to collect the water.  We put ours in the refrigerator overnight and let it drain before we made these muffins.

Ingredients:

  • 3 1/4 cups of all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 1/3 cup water
  • 2 cups grated zucchini
  • 1 teaspoon lemon juice
  • 1 cup chopped walnuts or pecans.

Directions:

Make sure you have let your grated zucchini drain.  Preheat the oven to 350 degrees F.  In a large bowl, combine the flour, salt,nutmeg, baking soda, cinnamon and sugar.  In a separate bowl combine the oil, eggs, water, zucchini and lemon juice.  Mix wet ingredients into dry, then add the nuts and fold in.  Bake in two standard muffin pans that have been sprayed with  a non-stick spray for about 45 minutes, or until a tester comes out clean.  This makes 24 muffins.

Of course if you don’t want to go the muffin route, you can always do the traditional zucchini bread.  Following the same instructions above, this recipe will make 2 standard loafs but will need to cook for about an hour.  Alternately, you can make 5 mini loaf pans in about 45 minutes.

Zucchini Muffin

Zucchini Muffin

Every month, The Carriage House Inn Bed and Breakfast in Lynchburg Virginia posts a recipe on our blog.  We try to use seasonal ingredients or tie the recipe into the time of year.   Please feel free to use these recipes and call them your own.  We enjoy creating new recipes or tweaking old ones.   Most of our recipes are breakfast related, after all, breakfast is the most important meal of the day.  Thanks for all the comments you have sent us the past couple of years,

Mike and Kathy