12 – 18 servings

10 min prep

20 min cook

Zucchini Muffins

3 large Eggs

1 cup Unsalted Butter, melted

1½ cups of Turbinado Sugar (plus more for sprinkling)

2 teaspoons of Vanilla Extract

2 teaspoons of Ground Cinnamon

⅛ teaspoon of Nutmeg, ground or freshly grated

1 teaspoon of Baking Soda

½ teaspoon of Baking Powder

1 teaspoon of Fine Sea or Table Salt

2 cups of zucchini, grated & packed but not wrung out (~2 small zucchini)

3 cups of All-Purpose Flour

  1. Heat oven to 350 degrees & grease or line muffin pans
  2. Whisk eggs, butter, sugar, and vanilla in a large bowl.
  3. Sprinkle cinnamon, nutmeg, baking soda, baking powder, and salt over wet ingredients and whisk them in well.
  4. Stir in zucchini.
  5. Gently stir in flour, mixing only until flour disappears.
  6. Pour batter into prepared pans & sprinkle with turbinado sugar.
  7. Bake for approximately 20 minutes or until inserted toothpick comes out clean. Let cool for 10 minutes before removing from pans. Store at room temperature for up to 5 days.

Adapted from Smitten Kitchen — "Zucchini muffins are sheer brilliance, if you ask me, crafted from the same ingenious logic as carrot cake: of course it’s healthy, it has vegetables in it."