Best Zucchini Muffins EVER!

When I shop for food, sometimes I buy too much.  There, I’ve said it…
It’s not something I’m super proud of, and honestly I am trying to do better, but today I was reminded again that remission is not the same as a cure, when faced with the undeniable evidence of one of my binge moments, so I decided to come clean with this area of weakness I struggle with – in hopes that it could help someone else.   Some studies show that up to 95% of all women have coped with this addiction – commonly referred to as COGP  or ‘Clearances On Goods Purchased’.
Long story short what happened was, I opened the refrigerator today and found four zucchini squash starring up at me from the vegetable crisper.  Four zucchini I bought before Christmas, mind you, because it was on sale for 98 cents a pound, and at that price, I couldn’t pass it up! As I said before, it’s not something I’m proud of.
Anyway, I never got around to making those muffins for Christmas morning, and so there were those four zucchini today –  just starring at me.
So today – on the third week in January – I baked homemade zucchini muffins, and shared with the neighbors…
PS: In case you were wondering about the condition of the zucchini – they were actually just fine, so while I don’t recommend buying fresh vegetables and not using them for more than a week (or month, as the case may be…), fresh zucchini keeps well in the fridge, so COPG issues nonewithstanding, if you do find some on sale at the market, it’s not a horrible idea to pick some up and begin trying to incorporate more of it into your diet.  Zucchini is a pretty cool vegetable (Google it!).  My husband and I have prepared and eaten it a number of different ways, and so far we have loved them all.  We  especially love it deep fried with breadcrumbs and parmesan cheese –  but I digress.
About those muffins, though, here’s what you’ll need to make them:
Ingredients:
  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 large egg
  • 1/4 cup coconut oil
  • 1 cup finely shredded unpeeled zucchini * (about 1 good sized zucchini) 
  • 1/2 cup chopped walnuts
  • 1/4 cup raisins
This recipe makes 6 muffins, but it can be easily double, tripled (or quadrupled, as I did) and works just great, and one of the best benefits of the recipe is that it’s super fast.  Even counting time spent grating the zucchini, and squeezing the excess liquid, these delicious muffins only take about 30 minutes to stir together and bake.
After shredding, use a strainer to squeeze some of the exess water out of the zucchini – it should look about like mine when it’s ready.
Spray (or greese) your muffin tin (or use liners), and spoon batter pretty much up to the top in each cup.  (The batter is pretty thick so it doesn’t overflow during baking.)
Bake in a preheated 350 degree oven for 20-25 minutes.  Muffins are done when you can stick a toothpick in the center and it comes out clean.  Allow to cool at least five minutes before removing from the muffin pan.
Why not bake some tonight?
Calories per muffin: 316
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Paula Reyne
About Paula Reyne 58 Articles

I’m an entrepreneur-wife-mother turned-blogger who lives in Plano, TX with my husband and two fluffy, baby cats.

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