Jen’s Zucchini Muffin Recipe

This post was written by Jen McDaniel who is the Childcare Coordinator at Peace and a Red Apple Parent. She loves to bake and has kindly agreed to share some of her favorite recipes with us throughout the school year.

I just finished making a batch of zucchini muffins, and my kids are furious with me. I wouldn’t let them eat any because I am putting them in the freezer to save for a later date. We do have zucchini muffins that I made a few days ago that they are more than welcome to have. They just LOVE them warm out of the oven.

This recipe was given to me by my mom over 10 years ago. It was originally written for zucchini bread, but I make muffins for portion control at my house. This is by far the best zucchini bread/muffin recipe that I have found over the years. The recipe includes cooking times/portions for muffins, but you can easily make 2 large loaves or 4 mini-loaves of bread.

You will notice in the recipe that I have included modifications off to the side. I like to make this recipe more healthy for my family and wanted to give you the option to do the same with yours.  Enjoy!

Zucchini Bread

2 cups sugar (I typically use a little over a cup of sugar, never the full 2 cups)
1 cup oil (1/2 cup oil, 1/2 cup applesauce)
2 eggs
2 cups shredded zucchini (I always buy 2 medium-sized zucchini and shred them both.  It is usually 2.5 cups zucchini, and I use it all)
2 tsp. vanilla
3 cups all-purpose flour (Today, I used 2 cups all-purpose flour, 1/2 cup ground flaxseed meal, and 1/2 cup ground oatmeal.  You can also substitute some wheat flour or oat bran.  I always try to use at least 1.5-2 cups regular flour and a mixture of the other substitutes with delicious results!)
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
2 tsp. cinnamon (I love cinnamon, so sometimes I use 3 tsp)

1. Preheat oven to 350 degrees and line muffin pans with 18 liners.
2.  Combine sugar, oil, and eggs.
3.  Add zucchini and vanilla.  Mix well.
4.  Mix flour, salt, baking soda, baking powder in a separate bowl.
5.  Add dry ingredients to zucchini mixture and mix well.
6.  Fill each muffin cup 3/4 full.  (I have a muffin scoop from Pampered Chef that fills it the perfect amount.  A large ice cream scoop works well too.)
7.  Cook for 30 minutes or until toothpick comes out clean.

I hope you love them as much as we do!

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