I was lucky enough to get a giant (actually the smallest one of the garden) zucchini from friends and the kids and I decided to make zucchini muffins. We added some oatmeal for some extra healthiness and I personally would have added walnuts but this is a nut-free home. With or without nuts- these are amazingly delicious!! And zucchinis are springing up in gardens everywhere so find a green-thumbed friend and ask for one- they grow like crazy, so I'm sure they'll be happy to share! I'd say offer to send some muffins over but you'll probably finish them before that happens.
Zucchini and Oatmeal Muffins
Fridge:
2 eggs
Counter:
2 medium or 1 large zucchini, grated. I had about 4 loosely packed cups of grated zucchini- more or less is fine!
Pantry:
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp cinnamon
2/3 cup brown sugar
1/4 cup white sugar
2/3 cup oatmeal- I had oatmeal and flax seed combo at home so I used this.
1 tsp vanilla extract
1/2 cup canola oil
1/2 cup chopped walnuts (optional)
Canola oil spray
Tools:
2 large mixing bowl
1 mixing spoons
Measuring cups/spoons
Box grater
Muffin trays- this recipe made 18 so I used 2 trays
Preheat oven to 350. Grease muffin trays with canola oil spray.
In one large bowl add the zucchini, eggs, canola oil, and vanilla extract and mix well.
In the other bowl add the remaining dry ingredients. Mix well. And then pour the dry ingredients into the other wet ingredient bowl. Mix well and pour the batter- 3/4 filled- into the greased muffin tray.
Bake at 350 for 22-26 minutes. Remove from oven and allow to cool before consuming- or risk burning your mouth like I did. Enjoy!
Allie was super impressed by this zucchini! And couldn't wait to eat the muffins for breakfast. She's my little sous chef!!
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