I finally found a use for that MAMMOTH zucchini from my Mom’s garden – Zucchini Bread Muffins!
Zucchini Bread Muffins
Yields: 12 muffins. Based on this recipe.
Ingredients:
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 eggs
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1/4 cup sugar/stevia blend (I used Sun Crystals)
1/2 cup + 1 Tablespoon brown sugar
1-1/2 teaspoons vanilla extract
2 cups grated zucchini
Directions:
1. Preheat oven to 325 degrees. Whisk flour, salt, baking soda, baking powder, and cinnamon together in a large bowl.
2. In another bowl, combine eggs, oil, applesauce, sugars and vanilla. Whisk until well blended.
3. Add dry ingredients to wet ingredients in three batches, stirring after each batch until just combined. Fold in zucchini.
4. Place muffin wrappers into muffin tin and fill 3/4 of the way full. Bake for 20 minutes, rotating muffin pan halfway through until toothpick inserted into the middle comes out clean.
Moist, sweet & this close to Heaven when smeared with butter while still warm.
Here’s hoping there’s some left by morning! 
Yum! There wouldn’t be any left if they were sitting around my apartment…
I LOVE courgette muffins! I made some vegan chocolate ones a few weeks back and they were lovely – so moist!
those look so delish
i want some zucchini to make something soon…
You and my husband think alike. Only we have 2 mammoth zucchinis to use up. I’m hoping he’s not planning on using all of both of them for zucchini chocolate chip muffins – we don’t need that many!
Yum!! I love zucchini bread – looks delish!
Zucchinis are taking over the blog world. I’m seeing a serious zucchini muffin, and zucchini cake trend!! yummm.
i make zucc muffins very similar to this, but using whole wheat flour instead of white flour … healthy and still delish!!!!
oh yummo! I love zucchini muffins
I’d love to try the blue ones…i always think colored chips are more fun!
Mmmm… now throw in some chocolate chips and I’m sold.
I just found your blog…a great find, since I love recipes and am also an Iowa girl
I use a very similar recipe to deal with mammoth zucchini, but it also calls for crushed pineapple and grated carrot.
Also–I might be way off here, but is that Trunk Bay on St. John in picture on your header??
When I end up with a ton of zucchini I always seem to forget about zucchini bread. Thanks for the reminder!
Mmmmm…love zucchini anything!
I like the idea of making muffins. I usually just make bread.
I much prefer muffins. Instant portion control and there is something so fun about eating a muffin. Easier to grab and go as well. Zucchini bread is a favorite so I bet the muffins are wonderful.
Ok – so I’m embarrassed to admit that I’ve never had zucchini in anything else except for the traditional dishes like in pastas, or grilled by itself. What exactly do zucchini muffins taste like? is it really mushy? I can’t really imagine it right now but I would like to try it out!
you really cant even taste the zucchini, just all the yummy spices and stuff. NOT mushy at all, they are absolutely DELISH!!!!
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Thanks for the recipe…my family loved these tonight after a yummy dinner of apricot glazed pork tenderloin and scrumptious Grimes peaches and cream sweet corn!!
this recipe looks great! any idea if this would be the appropriate amount of batter for a loaf pan?