Zucchini muffins have always been a staple in our house. Especially if the garden was overgrown with them, which is ridiculously easy to do, it would seem. A bit of water, a bit of sun and pow! Zucchinis are coming out your eyeballs. It’s no wonder that deep-fried zucchini blossoms are a popular dish around here, but that’s a topic for another post…
I found these gems at the UBC Farm market – where I’m now volunteering. Yay! I actually only used the big one for this recipe, but if you have extra, there are lots of lovely ways to use them – fry them with some parmesan, bake them with feta, or grate it all and freeze it for muffins throughout the year. That’s what my mom did. So eventually, we had zucchini muffins coming out our eyeballs, but they were always yummy.
1/2 cup cocoa (for chocolate – or sub 1 tbsp cinnamon and 1/4 cup flour for spicy)
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 3/4 cup sugar
1/2 cup vegetable oil
1/2 cup milk
2 cups grated zucchini
Bake at 350 degrees for 20min or until they spring to the touch.