Zucchini Muffins

Yes, another Zucchini recipe!  Really can you have to many zucchini recipes??  NOPE!

This is really the best zucchini bread/muffin recipe.  I’ve tried several and this is the one I continue to come back too!

You can freeze both muffins and bread, so you can enjoy throughout the year!

  • 3 eggs
  • 1 cup olive or vegetable oil
  • 1 ¾ cups sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons cinnamon
  • ⅛ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup chopped walnuts or pecans (optional)
  • 1 cup chocolate chips

Preheat oven to 350 degrees F.

Grease and flour two 8 x 4 inch loaf pans, liberally. Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine four, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips.

Stir this into egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

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Categories: Breakfast & Brunch, Desserts, Vegetarian

Author:Amy Stafford

I am the author, photographer and creator behind the blog A Healthy Life For Me. I am a food and fitness nut who loves Crossfit, Chocolate and Organic Gardening.

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