Zucchini recipes are EVERYWHERE because, well, zucchini is EVERYWHERE.  It’s just one of those plants that keeps giving, and giving and giving!

I’ve tried tons of zucchini bread and muffin recipes and this one is our favorite!  There is nothing particularly special about these muffins, they are just delicious, moist and easy to make!  The other bonus is of course, the fact that they use up some of your abundance of zucchini!

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Put your wet ingredients in a big bowl and your dry ingredients in another big bowl:

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Mix them well, then pour your wet ingredients into your dry ingredients and stir it up.

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Preheat oven to 350 degrees.

Grease your muffin tins and fill 12 muffin tins evenly.

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Bake at 350 degrees for 20-25 minutes.

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Our Favorite Zucchini Muffins
Author: 
Recipe type: Muffins
 
Delicious, easy muffin recipe.
Ingredients
  • WET INGREDIENTS:
  • 2 cups shredded zucchini
  • ¼ cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup avocado oil (or olive oil OR melted butter)
  • ---------------------------------------
  • DRY INGREDIENTS:
  • ½ cup white sugar
  • ½ cup brown sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
Instructions
  1. Put all wet ingredients in a big bowl.
  2. Put all dry ingredients in a separate bowl.
  3. Stir both of them well.
  4. Pour the wet ingredients into the dry ingredients and mix until well combined.
  5. Fill 12 muffin tins evenly.
  6. Bake at 350 degrees for 20 to 25 minutes.

 

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