Growing up, my mother used to send me to school with a lunchbox full of healthy snacks to sustain me throughout the day. Not much has changed when it comes to my eating habits except now, I’m packing my own snacks to get me through the work day.
My favorite afternoon pick-me-up has always been my mother’s zucchini bread recipe. With a crunchy exterior, and moist inside full of deep flavors from the cinnamon and zucchini, this bread is a crowd-pleaser. When I moved away for college and started making my own meals, I quickly realized that I would need to figure out how to make zucchini bread. I just couldn’t wait five months for my next bite.
These muffins are an adaptation from my mother’s zucchini bread recipe which can be found in her cookbook, EATS: Enjoy All The Seconds. If you’ve read the book, you’ve probably seen the shoutout I get alongside the recipe on page 49. Let’s be real, if I was going to get a shoutout in print it was inevitably going to be food related.
One thing to remember when cooking with zucchini is to remove all of the water before throwing it into the batter. I really can’t stress that enough. Grating zucchini produces a ton of water and if you don’t remove it, the batter will be too soggy and the recipe will not turn out right.
- 3 Medium zucchinis
- 3 Large eggs
- 1 Cup (230g) sugar
- 1 Cup vegetable oil
- 1 Tablespoon vanilla extract
- 2 Cups (290g) flour
- 1 Tablespoon cinnamon
- 2 Teaspoons baking soda
- ¼ Teaspoon baking powder
- 1 Teaspoon salt
- Preheat the oven to 350F
- Grate zucchinis and remove all of the moisture from the grated vegetable and set aside
- Beat eggs until frothy in a large bowl
- Mix in sugar, oil and vanilla extract until thick and lemon-colored
- Stir in grated zucchini
- In a medium bowl, sift together dry ingredients
- Fold dry ingredients into wet ones
- Divide batter into greased muffin tins (should make about 24)
- Bake for 20 min and let cool for 5 min in pan before moving muffins to cooling rack
Note: Want to make bread or bunt cake rather than muffins? Bake for 45-50 minutes, or until a toothpick inserted into the middle comes out clean