Zucchini Muffins

When this dish was served at a Shabbat meal several months ago, I was hesitant to have a taste since Zucchini was one of the ingredients. If it had been a kugel, then I would not have given it a second thought, but Zucchini cake? After my husband rolled his eyes I realized I was being childish and gave it a try. After that first bite, I had 2 slices!

This recipe can be served as muffins, as a side dish in a loaf pan or for dessert in a bundt pan! It is fluffy and moist with a hint of cinnamon.

Ingredients:
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1/4 tsp. baking powder
2 cups sugar
1 cup canola oil
3 eggs (or 1 cup egg beaters)
1 Tbsp. vanilla
2 cups grated zucchini (3 small or 2 medium zucchini peeled) – BUT, YOU DON’T HAVE TO PEEL THEM – TASTES GREAT EITHER WAY.

Directions:
Blend the sugar, oil, eggs, and vanilla together. Ad all the dry ingredients and then add the zucchini last. Mix well.Bake at 350 for 50 minutes in 2 greased 10 ” loaf pans, or bake for longer in one bundt pan.

(Bake it until it is browned on top and a toothpick comes out clean).

–  Recipe submitted by Nina Safar

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7 thoughts on “Zucchini Muffins”

  • I make something very similar ALL the time

    For best results bake early in the week and FREEZE!!
    (which is why this is a mom’s best friend)

    the Zucchini absorbs some water and when they thaw they are super moist and unbelievable!!

    KVCT!

  • I just made this for yom tov and its delicious! I’ve tried other zucchini kugels and the past and they’ve always came out tasteless but this came out great!

  • This recipe has become my ‘go to’ dessert. I bake it in a bundt pan for a more elegant dessert presentation, but it works as a loaf, muffin, or even as mini-cakes (which I have done for Purim Mishloach Manos). It is a sophisticated recipe, and (I have discovered) it cannot be ruined! Overbaked or underbaked, it always comes out great. Freezes well too.

  • I made these muffins for my family and it was amazing everyone wanted doubles and even triples ,i definitely recommend it for everyone ,the kids dont even have a clue a veggie is in it :)

  • LOVE these muffins! Made it for a friend when we came over for brunch – her kids loved them too. I make it with 3/4 cup canola oil and 1 & 1/4 cup sugar.

  • These muffins are great…make them many times,,,i only put in one cup of sugar instead of 2…and cut the oil down to 3/4 cup and it comes out just as good!

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