Garden Zucchini Muffins...

 








Summer is just around the corner... As a child we would have a vegetable garden during the summer months.  There would be this abundant amount of zucchini and my mother would always make zucchini bread.  We would eat the zucchini bread with butter while it was still warm... This recipe takes me back to those times.  

Recipe:

1-1/2 cups all-purpose flour

1 teaspoon ground cinnamon/heaping

1/4 teaspoon nutmeg/heaping

1 teaspoon pure vanilla extract
1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 egg

1 cup light brown sugar/packed firmly

1 cup shredded fresh zucchini/unpeeled

1/3 cup oil

Method:

Preheat oven to 350 degrees F.  Line muffin tin with papers.  In a medium bowl combine flour, cinnamon, nutmeg, salt, baking soda, and baking powder.  In another bowl combine egg, sugar, zucchini, vanilla, and oil.  Add this mixture to the dry ingredients and mix until incorporated.  Do not over mix.  Bake for 20-24 minutes or until a wooden toothpick inserted comes out clean.  Place on a rack to cool.

Yield:

1 dozen muffins