Zucchini Muffins

When I lived with my 3 wonderful roommates back in the day, I would often find freshly baked banana bread magically sitting on the kitchen table waiting to be eaten by…me of course!  Bananas were a staple energizer in the house, but by the end of the week a handful would be bruised and so we tossed our poor friends into the freezer and recycled them for a midnight baking session.  I love banana bread but it was time for a change in the Brooks Ave kitchen.  So using a similar recipe with healthier ingredients and taking into account portion control, replaced the banana with zucchini to produce some veggie muffins!  Great for breakfast, snack, and for the midnight munchies.

*Adapted from different sources*

Yield: Roughly 20 -24 muffins

2 eggs
1/2 cup olive oil
1 cup sugar
1 cup grated zucchini
1 tsp vanilla extract
1 1/2 cup all-purpose flour
1 1/2 tsp cinnamon
1/16 tsp nutmeg
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 cup chocolate chips (optional)

  1. Preheat oven to 350° F.
  2. Line about 20-24 muffin cups with paper liners.
  3. WET MIXTURE:  Beat eggs with a whisk, mix in oil, sugar, zucchini, and vanilla.
  4. DRY MIXTURE:  Flour, cinnamon, nutmeg, baking soda, baking powder, salt, and chocolate chips.
  5. Stir dry mixture into wet mixture and divide batter into prepared muffin cups.
  6. Bake approximately 20-25 min or until the tops are a little golden and a tester inserted into the center comes out clean.


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