Ahhhh, Zucchini, that beautiful, green, healthy vegetable that grows in abundance every summer. Whatever will we do with all of it? Fried, casseroled, diced and shredded. Hands down my family’s favorite, sure to please even the pickiest of eaters, is Grandma’s Famous Zucchini Bread Muffins. This is a simple, No-Nut recipe, full of good, healthy cinnamon spice. Perfect for Breakfast, lunch, snacking or even dessert. Better yet, freeze your shredded Zucchini, and make fresh Zucchini bread muffins year round.
Grandma’s Famous Zucchini Bread Muffins
Pre-heat oven to 325°
Ingredients:
3 cups flour
2 cups sugar
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
3 Tablespoons cinnamon
1 cup finely shredded, pealed zucchini
2 teaspoons vanilla
1 cup oil (of your choice)
3 eggs, beat
Instructions:
1. Add all dry ingredients to large mixing bowl: Flour, sugar, baking soda, baking powder, salt and cinnamon. Mix together until blended.
2. Add remaining wet ingredients to same bowl: Zucchini, vanilla, oil, eggs, mix until well blended.
3. Pour mix into your choice of: 2 greased loaf pans, 24 cupcakes, or 9×13 cake pan
4. Bake at 325°, loaf pans for 1 hour, cupcakes for 24-28 minutes, or 9×13 cake pan 26-30 minutes
Bake and enjoy. As an added bonus, your house will smell divine! Hint: for your picky eaters, don’t let them know this yummy treat is made with Zucchini, they’ll never guess.
