Zucchini Nut Muffins

I usually double, or even quadruple this recipe, as it seems to disappear fast in my family. It has been a tradition for almost two decades. In the summer, it’s just fun to go pick fresh zucchini from the garden, and make a mess baking in the kitchen.

Servings

1 loaf or 12 muffins

Ready In:

 1 hour

Good For:

Bread & Rolls

 

Zucchini Nut Muffins

By: Bob Lupica

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking powder
  • 1 cup sugar
  • 1 cup shredded “unpeeled” zucchini
  • 1 egg
  • 1/4 cup cooking oil 
  • 1/4 teaspoon shredded lemon peel (lemon spice or orange spice works well too)
  • 1/2 cup chopped walnuts (optional)

Step by Step Instructions

Step 1

Preheat oven to 350 degrees.

Mix together flour, cinnamon, baking soda, salt, nutmeg, and baking powder in a separate bowl.

Step 2

Using a different bowl, combine shredded zucchini, sugar, egg, oil, and lemon peel. Mix well.

Step 3

Stir in the flour mixture from step 1, then add the walnuts (optional).  

Step 4

Pour batter into a bread loaf pan, muffin tins, or whatever shape you want. Even though it is more work, I like to to use “mini” muffin pans. Great for a quick snack.

  Step 5

Depending on the batch size, baking time will very greatly. Full loaves may take up to 1 hour, and mini muffins may take just 12 minutes.

Just use a toothpick to to poke into it, and when it comes out clean, it’s done.  Enjoy!