Zucchini Muffins

I have made this Zucchini muffin recipe many years and it is a favorite at the Avenue Hotel Bed and Breakfast with the summer season of fresh vegetables coming on.  I shop the local framer’s market in Colorado Springs and use our local produce as much as I can this time of year.

Randy and I picked apples from our daughter, Amy’s, house in Canon City yesterday. I made apple crisp this morning for guests for breakfast with zucchini muffins. Randy picked the zuc’s from our tiny little garden patch last night after finishing unloading 5 buckets of apples from the truck.

2/3 cup vegetable oil
2 large eggs
2/3 cup granulated sugar
1/2 cup light or dark brown sugar, packed
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
pinch of cloves
1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot

1/2 cup chopped walnuts


1) Grease and flour 12 muffin cups. Heat oven to 375°F. 2) In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract. 3)Combine the flour, soda, baking powder, salt and cinnamon; add wet ingredients; stirring until blended. Fold in shredded zucchini and carrots. 4) Fill in muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar if desired. Bake for 20 minutes. Makes 12.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

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