Homemade Zucchini Muffins Recipe

This past summer was a great one for my backyard garden. We had a lot of decent rain which really jump started my veggie plants and kept them going all season long. I was able to harvest about 2 dozen large zucchini’s this past summer from just 3 plants! Yay!

Anyway, last weekend I decided to whip up a batch of homemade Zucchini Muffins and decided to share my recipe with all of you. This recipe will make 20-24 muffins.

Zucchini Muffins Recipe

3 medium eggs
1 cup brown sugar
1 cup granulated sugar
1 cup vegetable oil
2 cups peeled & grated zucchini, seeds removed
3 cups flour
1 tsp. salt
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda

In a mixing bowl beat the eggs and then slowly beat in the sugars, vegetable oil and vanilla until blended. In a separate mixing bowl sift together the flour, salt, baking powder and baking soda. Gradually beat the dry mixture in with the wet mixture, alternating with the grated zucchini until everything has been well-combined together.

Preheat oven to 350 degrees F. Grease or line your muffin tin. Pour batter into each cup, filling 3/4 of the way full. Bake in a preheated oven for 9 to 11 minutes or until done. Remove and let cool.

Note: We enjoy these muffins warm and we smother them in melted honey butter.

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