Homegrown Zucchini Muffins
Recipe type: Breads & Desserts
  • 3¼ cups all-purpose flour
  • 1½ teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 3 cups sugar
  • 2 cups grated zucchini
  • 1 teaspoon lemon juice
  • ⅔ cup vegetable oil
  • ⅓ cup water
  • 4 eggs
  1. Place all dry ingredients in a large mixing bowl; mix together thoroughly with large mixing spoon.
  2. Next in a medium mixing bowl combine the zucchini, oil, water & eggs - mix together thoroughly.
  3. Then once you have your two bowls ready, add the wet ingredients from the medium bowl to the dry ingredients in the large bowl. Mix these together very well, making sure there are no clumps or bumps.
  4. Take out your muffin pan and place the papers in each spot. Make sure you use non-stick cooking spray if you do not have any muffin papers or choose not to use them.
  5. Next, pour the batter into each of the muffin papers. Make sure each one is filled up about ⅔ of the way. This is about ⅓ cup of batter in your average sized muffin pan.
  6. Then bake the muffins for approximately 25 minutes or until you can stick a toothpick in the middle and it comes out clean.
  7. Finally, take the muffins out of the oven and let sit in the pan for about five minutes. Then remove the muffins from the muffin tin and put them on the cooling rack. After about ten more minutes you'll have delicious zucchini muffins to share with your neighbors and friends.
Recipe by Culinary Musings at https://www.culinarymusings.com/2008/09/impress-your-neighbors-with-some-homegrown-zucchini-muffins/