Zucchini Muffins

May 1, 2020

Directions

Preheat oven to 350 degrees. Line, or grease and flour, tins for two dozen muffins. Beat together the eggs and sugar until well combined. Stir in the zucchini, oil and vanilla extract. In a separate medium-sized bowl, whisk together the cinnamon, salt, baking soda and flour. Stir into the wet ingredients, mixing just until combined. Spoon the batter into the prepared muffin cups, filling about 3/4 full. Bake the muffins for 20 to 25 minutes until golden brown and a toothpick inserted in the center comes out clean. Makes about 2 dozen muffins.

Recipe and photo provided by Eat, Laugh, Talk: The Family Dinner Playbook by The Family Dinner Project, published by Familius and available anywhere books are sold.

Ingredients

3 large eggs

2 cups granulated sugar

2 cups grated zucchini

1 cup olive oil

1 tablespoon vanilla extract

2 teaspoons ground cinnamon

1 teaspoon salt

2 teaspoons baking soda

2 1/2 cups all-purpose flour

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