I know, zucchini season is long over. However, I wanted to share this recipe anyway because it was f**king awesome. My friend (same friend that gives me extra tomatoes) gave me a huge, and I mean HUGE, zucchini. Last year I had so much zucchini I couldn’t give it away fast enough. I made bread, chocolate bread, zoodles; we grilled, we fried and we shredded. This year? None. Something got into my garden and burrowed itself under the dirt and dined on my zucchini roots. What a little shit. Anway, when I got this zucchini, I wanted to use it all. I didn’t have a lot of time because we had a home Vikings game that weekend. Because we have a tailgate bus, in a new smaller parking lot, we needed to bring the bus down and sleep in it the night before. I thought, well, we will need snacks; I have this mega zucchini I don’t want to waste. So… I made muffins. Muffins are easier to serve in most situations than bread. No cutting, no butter, no napkins were even needed. Great!
But then I needed to figure out how to convert some of my favorite recipes into muffins. Not too bad really. Did some research online for baking times. Because the zuc was soooo large, I ended up with 4 batches. It took a few hours. I got quite good at the process by the end of it.
I also used Ziploc bags and froze a bunch. The boys can just pop them out of the freezer for snacks or to put in lunches. And let’s be real. I can pop them out of freezer anytime too! My trick to making them the best ever is the brown sugar sprinkle. Sprinkle that on the top and you are going to have orgasmic muffins.
Ingredients:
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
3 large eggs
1 cup vegetable oil
1 ¼ cup white sugar
1 cup brown sugar, plus more for sprinkling
3 teaspoons vanilla
2 cups zucchini (grated or shredded)
Steps:
- Preheat oven to 350 and prepare muffin pans with paper muffin cups
- Mix flour, salt baking powder, baking soda an cinnamon together in separate bowl
- Mix eggs, oil sugar and vanilla together (I use a stand mixer for this part)
- Once combined, start adding flour mixture in batches, once combined add the shredded zucchini.
- Fill muffin cups. I filled pretty full to and was able to get 2 dozen.
- Sprinkle the tops with brown sugar (this is the deal breaking trick!!)
- Bake for 20-22 minutes, test with toothpick. If toothpick comes out dry, they are done.
- Allow to cool on wire rack
- If freezing, put muffins on cooking sheet and flash freeze to harden before adding to bag in freezer.
