Zucchini Muffin Recipe

Over the weekend my brother in law came to visit and I made zucchini muffins to give us some fuel for a day of sightseeing. The muffins came out so tasty! I found the cinnamon flavor was a pleasant change from the fruity and sweet taste of most breakfast food. Actually, come to think of it, I might be on a cinnamon kick based on how much of the Cinnamon Toast Crunch is gone...Is it just me, or do you also find occasionally shopping the kids cereal aisle as an adult an indulgent treat? Anyways, the other thing I love about these muffins is that you are getting in your greens! Nothing like sneaking a vegetable into a pastry ; )

zucchini muffin recipe
zucchini muffin recipe

Here’s the recipe: 

Whisk together sugar, flour, baking soda, baking powder, salt and cinnamon. Once combined whisk in the brown sugar. 

In a separate bowl mix together the sour cream, eggs, vanilla and oil. Stir in the shredded zucchini.  

Fold the wet ingredients into the dry ingredients until just combined. Be careful not to over mix. 

Spoon the batter into a greased muffin pan (or use cupcake liners).

Bake at 350 for 25 minutes

zucchini muffin recipe


zucchini muffin recipe

I’ve really enjoyed making brunch food at home lately instead of going out, it makes for a more relaxing start to the day I think. Do you have any good recipes I should try?