Zucchini Muffins from our Garden

I don’t claim to be a baker or a chef because I’m far from either, but I thought it would be fun to share how I’ve used the vegetables in my garden and this recipe happened by accident.  We came home from vacation and my zucchinis were HUGE! They were the biggest zucchinis I had ever seen and definitely worthy of a prize at the county fair.  I chopped up some zucchini, spiralized some and froze it. For the rest, I decided I would make Zucchini Muffins.  I didn’t have enough of most of the ingredients to make zucchini bread so I had to substitute for at least 3 of the main ingredients and surprisingly, they turned out great! Oakley and all of Andrew’s co-workers approved too.  Not going to lie, I was pretty proud of myself since I’m definitely a beginner when it comes to cooking and baking.  You can’t learn unless you try right?

 

Zucchini Muffins (makes 24 muffins)

3 cups flour

4 tsp cinnamon

1 tsp salt

1 tsp baking powder

1 tsp soda

3 eggs

1/2 cup vegetable oil

1/2 cup apple sauce (I actually used a container of apple and avocado baby food because I didn’t have apple sauce haha)

2 tsp vanilla extract

2 tsp molasses

1 cup granulated sugar

1 cup brown sugar

3 1/2  cups grated zucchini (I peeled it first and  laid it  on a  paper towel to dry and get rid of some of the water)

1 cup chopped walnuts

 

Preheat the oven to 350 degrees

Mix all of the dry ingredients together (flour, baking soda, baking powder, salt, cinnamon)

Mix all of the wet ingredients in a stand mixer (eggs, oil, apple sauce, vanilla, molasses, sugar, brown sugar)

Turn off the mixer and fold in the zucchini and walnuts.

Fill muffin tins and bake for 25 minutes.

 

Here’s a picture of Oakley playing with the cupcake wrappers!