These muffins are the last of the zucchini for this year — promise!

I just couldn’t allow a zucchini season to come and go without at least one batch of our family-favorite muffins.

I began making these muffins when my older son was a tot. He’d gobble up the tiny two-bite-size miniature muffins that I made for him. I’ve been making them every year since. Now my grandchildren enjoy the muffins. But, I never had a chance to make the zucchini muffins this year at times when I would see them.

So, with some grated zucchini I had in the refrigerator, I made the sweet cinnamon-flavored muffins for the folks who work at the veterinary clinic that Gracie goes to for her care. She turned 16 weeks old on Friday and was scheduled for an appointment to finish up her puppy shots.

Here’s Gracie:

She loves visiting her friends at the clinic. And they lover her. After all, not every dog can bake.

This is the end of my zucchini recipes until next season. I promise!

Zucchini Muffins

  • 2 eggs, beaten
  • 2/3 cup canola oil
  • 2 teaspoons vanilla extract
  • 1 1/2 cups sugar
  • 1 1/2 cups shredded zucchini
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon

Preheat oven to 400 degrees. Grease 18 muffin cups and set aside.

In a large mixing bowl, beat eggs. Whisk in oil, vanilla and sugar. Stir in zucchini. Measure flour, baking soda, baking powder, salt and cinnamon into a sifter and sift the dry ingredients into the zucchini mixture in bowl. Stir just until combined.

Fill prepared muffin tins 3/4 to the top. Bake 15 to 20 minutes until tops of muffins spring back when pressed lightly with your finger. Top of muffins should not look moist. Remove from oven. Run a table knife around each muffin. Allow to cool 5 to 10 minutes in the pan before removing and transferring to a wire rack to cool completely. Makes about 1 1/2 dozen muffins.

Tips from the cook

  • These muffins freeze very well. Seal tightly in plastic freezer bag or freezer container before putting in the freezer.
  • Batter can be refrigerated overnight and baked in the morning.
  • Most times, I peel the zucchini that will be used for these muffins. It guarantees there will be no green specks in the muffins, giving good indication that zucchini is one of the main ingredients. This time, though, the zucchini in my refrigerator had actually been grated when I was planning to make a baked dish. I never got around to it. You can see the green specks in the muffins.

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