As I sit and write this post, I’ve got a pile of zucchinis that’s growing larger every day. They’re on the kitchen counter and each zucchini probably weighs about two pounds. I don’t know if that’s a lot or not, but let me just say that these things are huge. Wait, I have an update for you. I just ran out into the kitchen and weighed the largest zucchini. It comes in at close to a perfect three pounds. And the others are around two and a quarter pounds. Most of them are about the size of my forearm. It’s all the rain we’ve been getting. Our garden is going nuts.
Because of all this prolific growth, I’ve begun to strategize about how we’re going to consume these things. We’ve been adding them to our salads, frying them up in my cast iron skillet and have even been breading them and eating them throughout the day. Another idea I got yesterday was to make some delicious zucchini bread. I quickly realized that I had already made the bread recipe I was interested in and I even added that recipe to this blog. Because of this, I decided to go with something new – muffins. Zucchini and walnut muffins, to be exact.
The Recipe
This is a fairly straightforward recipe. It includes the obvious zucchini, but what’s nice about it is that you can add pretty much whatever you want to it. There are the spices, such as cinnamon, nutmeg and ginger, but if you wanted to make things even spicier with some allspice, have at it. Also, I decided to stick with walnuts to make things somewhat exciting. If you wanted to keep them out, that’s fine. If you wanted to add raisins, that’s fine too. Just be sure not to add too many. One cup is fine.
I found these muffins to be moist and flavorful. They’re nice and fluffy and are perfect alongside a nice breakfast. I just finished one this morning and I was as happy as can be.
Ingredients
Makes: 8 Large Muffins.
2 Large Eggs
1 1/3 Cup Sugar
2 Teaspoons Vanilla Extract
3 Cups Zucchini, Shredded
1 1/2 Sticks Butter, Melted
2 3/4 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
2 Teaspoons Cinnamon
1 Teaspoon Ground Ginger
1/2 Teaspoon Nutmeg
1 Cup Walnuts, Crushed
Step-by-Step Instructions
I’d like to thank Simply Recipes for this recipe. I just did a search for one like this and after some review, I knew this would fit my needs.
Pre-Heat Oven
Arrange your oven racks so one is in the center position. Then, pre-heat the oven to 350 degrees.
Mix Wet Ingredients
In a large bowl, whisk the eggs. Then, add in the zucchini, sugar, vanilla and melted butter. Mix all these ingredients together well.
Mix Dry Ingredients
In a smaller bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
Make the Batter
Transfer the dry ingredients from the smaller bowl into the larger bowl and mix well. Add in the walnuts and make sure everything is combined.
Fill the Muffin Pan & Bake
Grease a large muffin pan, or two if need be. I have two pans that hold six muffins each. I filled one to capacity and then use two cups of the second. Then, fill the cups almost to the top until you run out of batter.
Place the pans in the oven for about 25 minutes. At that time, start checking to see if the muffins are baked all the way through. Stick a toothpick in the center of one or two and if it comes out clean, they’re done. At that time, turn off the heat and remove the pans from the oven. Let cool for a few minutes and eat!
The Final Zucchini & Walnut Muffins
I enjoyed these very much. Like I said, it’s a simple recipe that can become a summer tradition in your home. Give them a try and then let me know your thoughts in the comment area down below. Thanks for reading!
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