Succulent Zucchini Bread Muffins

I have many nostalgic childhood memories of baking with both of my great grandmothers, both of my grandmothers, and also with my own mother. Spending so much time in the kitchen with these five wonderful women exposed me to many different family recipes from very different backgrounds. And like everyone else, I have my favorites. I want to share with you today our family’s favorite recipe for zucchini bread.

Zucchini Bread Muffins
From Carlie’s Great Grandma’s Kitchen

Makes 2 loaves or approximately 24 muffins

3 eggs
1 cup olive oil (can also use vegetable or canola)
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons pure vanilla extract
3 cups all-purpose flour (sometimes we use oat flour for added texture)
3 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt

Preheat oven to 350°F.

Generously grease and flour two 8×4 inch loaf pans or line 24 muffin cups with paper liners.

In a large bowl, beat eggs with whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder, and salt in a separate bowl.

Stir into the egg mixture then put into pan or muffin tins.

For loaves, bake approximately 50 minutes – but will vary due to oven calibration. Muffins bake for approximately 22-25 minutes.

To be safe, check a few minutes before timer goes off.

And now comes the easy part: ENJOY!

Carlie (5 Posts)

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