Tuesday, August 6, 2013

Best Zucchini Muffins Ever!

 **from garden to table - whenever I am able!**

I was searching far and wide trying to find a zucchini muffin recipe that was not dry....and to be honest I was getting very frustrated with all the time and zucchini I was wasting on my quest.   Then one day my dear friend Susan shared her family recipe.  It was delicious and I was thrilled!

I have altered her recipe a little by adding a 1/2 cup of sour cream, making it even more awesome.  If you prefer to loose the extra calories, it is still a great recipe even without the sour cream.

Zucchini Muffins
(makes 24 muffins or 2 loaves)

1 cup oil
2 cups sugar
3 eggs
3 tsp vanilla
3 tsp cinnamon
1 1/2 tsp baking soda
1 tsp salt
1/2 cup sour cream
3 cups flour
2 cups fresh grated zucchini
(I grate it whole, skin on and seeds in, with my cheese grater)

I mix the first 8 ingredients together and beat with my hand mixer.

Then I blend in the flour and zucchini with a wooden spoon.  Pour into cupcake wraps or greased muffin tins. Bake at 350 for 20 minutes.

So delicious fresh out of the oven!

1 comment:

  1. They came out just perfect, so light and fluffy and moist. This recipe is definitely a keeper.