Good morning and happy Monday! It is Spring Break this week here in Kansas.
I ran into a childhood friend online the other day and was reminded of the delicious zucchini muffins that her mother used to make. I was not a big fan of zucchini as a kid, but those muffins were awesome. So I thought maybe I could get my daughter to eat zucchini if I put some in muffins. It never hurts to get the kids to eat zucchini, right?
I found this recipe in my Better Homes and Gardens New Cook Book. My daughter is not a fan of nuts, (I am not sure how she can be my offspring and not like nuts),so I put half of the batter in the muffin pan and then added nuts to the second half. It makes her feel special when I do little things like that for her and I kind of like it when she gives me a big hug and joyfully says, “thanks Mom”. They were a hit, and she told me that they “tasted better than I thought a muffin with zucchini in it would taste”.
1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1 cup sugar
1 cup finely shredded zucchini
1/4 cup canola oil
1/4 tsp lemon zest
1/2 cup walnuts
Preheat the oven to 350° and grease muffin pan.
Combine flour, cinnamon, baking soda, baking powder, salt, and nutmeg in a medium bowl and set aside.
Combine sugar, zucchini, canola oil, egg, and lemon zest and mix well.
Add dry mixture to zucchini mixture and stir just until moistened. Batter will be lumpy.
Fold in walnuts.
Fill muffin cups 2/3 full and bake for 15-20 minutes. Cool on wire rack.
Prep time: 10 minutes Bake time: 20 minutes Total time: 30 minutes