I have zucchini coming out of my ears. Okay, not really my ears, but my plants have grown far beyond my raised beds. They’re growing on my mulched paths…
…and I even have some plants growing through my garden fence, which means the zucchini are on my lawn.
I try really hard not to overplant zucchini, but they always do extremely well in my garden. As a result, I end up with way too much every year. I use it raw, cooked on the grill, stir-fried, pickled, and baked – all in an effort to use up every zucchini I’ve got.
If you find yourself in the same boat, here’s an easy zucchini muffin recipe to try out. My kids prefer them plain, but you can jazz these up by adding dried fruit (raisins and currants work well) or nuts (walnuts or pecans, perhaps). You can also add some chocolate chips to the batter (my personal preference). To please us all, I usually fill half my muffin tins with plain batter, and then add chocolate chips to the rest.
If you are adding dried fruits, nuts, and/or chocolate chips to the batter, you’ll want to use 3/4-1 cup of your chosen additions for the whole recipes. If you are adding these to half of the batter, adjust the amount(s) accordingly.
Recipe for Zucchini Muffins
2 cups organic all purpose flour
1/2 cup organic sugar or brown sugar
1/2 tsp. baking soda
1/2 tsp. fine sea salt
1 tsp. ground cinnamon
1 egg, preferably organic and free-range
1/2 cup organic milk
1/4 cup organic butter, melted (or 1/4 cup olive oil)
1 cup shredded zucchini (a food processor makes this easy)
1/2-1 cup organic chocolate chips (optional)
1. Preheat oven to 350 degrees F. Butter or oil a 12 muffin tin. In a medium bowl, mix together the flour, sugar, baking soda, salt, and cinnamon. Set aside.
2. In another bowl, mix the egg with the milk, butter or oil, and zucchini.
3. Add the dry mixture to the wet mixture, mixing just until blended. Fold in the chocolate chips, if using. Scoop the batter into the muffin tins. Depending on how full they are, you may or may not fill all 12 (if you end up with fewer, just add a little water to the empty muffins tins so they don’t burn).
4. Bake for 18-20 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
Photo Credit: Winnie Abramson