Well, after two glorious weeks of summer holidays, it is back to work tomorrow for this girl š Ā The past two weeks have been jam-packed with activities – our 2 year wedding anniversary, a Rider game, a comedy show, lots of cleaning and purging, and lots and lots of nesting. The baby’s nursery is pretty much completed, and most of the major baby purchases have been made. But as I’m sitting here on this Sunday afternoon, I feel like there are so many things that I haven’t tackled yet! Oh well, it’s too late to start on anything now. After I finish this post, I plan on sitting on the deck with a good book and soaking up some sun!
Actually, there’s one more thing I should do first. I have one lone zucchini left in my fridge and I should probably do something about that. I could do another loaf of zucchini breadĀ , but let’s do zucchini muffins instead. It’ll be quicker to grab a muffin and pack it as a snack for the work week. My one lonely zucchini made exactly 1 1/2 cups grated, so this recipe is modified for 1 1/2 cups of grated zucchini. I was able to make 9 muffins out of this.
Hope everyone has a great work week, and for those still on vacation…I’m so jealous!
Zucchini Muffins
Print RecipeIngredients
- 1 1/2 cups grated zucchini
- 1/3 cup melted unsalted butter
- 1/2 cup sugar
- 1 egg, beaten
- 1 tsp vanilla
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cup all-purpose flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
Preheat the oven to 350 degrees F. In a large bowl, combine the sugar, egg, and vanilla. Stir in the grated zucchini and then the melted butter. I just used my whisk for all of this.
In a separate bowl, whisk together the flour, baking soda, cinnamon, salt and nutmeg. Add these dry ingredients into the wet ingredients and whisk well together.
Prep your muffin tin with baking cups, and fill each cup with the muffin dough.
Bake the muffins for about 25 minutes. Test with a toothpick (or wooden chopstick!) to make sure the centre of the muffins are done.
Cool for about 15 minutes and enjoy!
