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Monday, March 19, 2012


I made these for a play date I hosted the day before St Patricks day - but they would be good any time of the year - especially when zucchini are in season.
I was baking with my youngest son, and he thought chocolate chips should be included in the recipe, so we added a half cup to about a third of the batter, and they ended up being my favorite - moist and chocolatey - delicious!! and the sugar on top (I used raw sugar) gave them a wonderful sweet crunch.


3 cups of flour
1 tablespoon of baking powder
1 teaspoon of salt
1/2 teaspoon of baking soda
1 1/2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
2 eggs
1/2 cup milk
1/2 cup vegetable oil
1 cup of sugar, plus extra for sprinkling
2 cups of shredded zucchini

Heat oven to 375F, and place paper liners in muffin tins.
In a large bowl, stir together the flour, baking powder, salt, baking soda, cinnamon and nutmeg.
In a bowl, beat eggs with electric mixer 1 minute. Beat in milk, oil and sugar. Stir in zucchini until well blended. Add flour mixture to batter a little at a time and stir to mix - it should be a little lumpy. Spoon batter into muffin tins. Sprinkle muffins with sugar. Bake 20 minutes, or until muffin tops are golden brown and spring back when you touch them. Cool muffins on a rack.

Recipe adapted from Parenting, August 2006

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