If you’ve ever grown your own zucchini, you will know that one plant gives you more than enough of the vegetable to keep you busy all summer long! I always know when zucchini is in season, because my plant will start giving me 3 or 4 zucchini a week. And right now, I think I have almost 10 of them waiting to be used!
So this morning I decided to use up some of it and make these zucchini muffins for breakfast. If you ever let the zucchini get too big, baking with them is the perfect thing to do. And these muffins are a delicious way to start your day!
Zucchini Muffins
makes 6 muffins
3/4 cup 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 egg
1/4 cup vegetable oil
1 cup shredded, unpeeled zucchini
Preheat the oven to 350F. Prepare a 6-cup muffin tin.
In a bowl, stir together the dry ingredients. Combine the egg and the oil, then stir into the dry ingredients, only until moistened. Fold in the zucchini. Divide among the prepared muffin tin.
Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 20-22 minutes. Let cool in the tins for 5 minutes then remove to a wire rack.
