The result? So good!! None of us could taste the zucchini. Now, I’ll admit this is not exactly the healthiest recipe. If you’re looking for a healthy way to get your kids to eat veggies, this isn’t it. But they were delicious and a great way to use up zucchini that was past its prime.
The original recipe said it would yield 12 muffins. I got 15. I’m also not one to measure certain ingredients so I probably had more than 2 cups of shredded zucchini.
As seen on Land O Lakes
1 1/2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1 medium (2 cups) zucchini, shredded
Heat oven to 350. Put paper baking cups into 12 (or more) muffin pan cups; set aside.
Combine flour, sugar, baking powder, baking soda, cinnamon and salt in bowl; mix well. Combine butter and eggs in bowl; stir into flour mixture just until moistened. Stir in zucchini.
Use an ice cream scoop to fill prepared muffin pan cups three-fourths full with batter. Bake 22-25 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes in pan; remove to cooling rack.