Zucchini Muffins

Zucchini Muffins

















3 cups All-Purpose flour                                         2 cups  shredded

1 tsp.  Salt                                                              Zucchini

1 tsp.  Baking Soda                                              3 Eggs

1/4 tsp.  Baking Powder                                        2 cups Sugar

1 tsp.  Cinnamon                                                  1 cup Vegetable Oil

1Tbsp.  Vanilla



  • Grease or spray 24 non-stick muffin cups.  Set oven racks to positions # 2 & 4; preheat oven to 350 degrees.
  • Measure Flour, Salt, Baking Soda and Cinnamon; mix together in a medium bowl and set aside.
  • Beat Eggs with paddle beater in electric mixer just until well blended.
  • Slowly add the Sugar and continue beating until all the Sugar is beaten in.
  • Lower speed to #1 and gradually add the Oil; turn speed back up to high and continue beating until well blended.
  • Add the shredded Zucchini and Vanilla; mix at low speed until well combined.
  • Slowly add the Flour mixture to the Egg mixture while still beating at low speed.  When all of the ingredients have been well-combined,  pour into the greased pans and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean and dry.
  • Cool on rack for 5-10 minutes; turn pans over onto the cooling rack. The muffins should come right out.  If not, gently tap the pan on the side.
  • Serve with Honey Butter.



Whip together 1 cup softened unsalted Butter and ¼ cup Honey of your choice.  Whip until smooth and creamy.  Serve soft.




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