**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.
(makes 24 muffins or 2 loaves)
1 cup oil
2 cups sugar
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!