It’s another summer and once again we have a bunch of zucchini growing in the garden that we need to find uses for. I’m not a fan of zucchini unless it is in bread/muffin form so I set out to make some muffins. Interestingly, I didn’t have a “regular” zucchini muffin recipe posted on this blog. A quick internet search led me to this recipe.
Now, I have to be honest. This is actually the second time I’ve made these. The first time I (somehow) left out the baking soda. They did not turn out. I tried one just to see and that definitely led to all of them going in the trash.
This time I made sure that I included all the ingredients and I was much happier at the turn out. Overall these were really good muffins. I only have two comments and neither really have to do with the recipe itself.
This first is that is says it only takes 15 minutes to put together, which is true if you don’t count the time it takes to shred the zucchini. I realize I took a slower route by using the small holes on a box grater but it probably took me 15 minutes just to do that part. Side note, using the small holes of the grater produced something that I thought would incorporate very nicely into the batter. It’s not an issue to have a big piece of zucchini but the smaller ones definitely mixed in well.
The second is that I ended up with 19 muffins. Certainly not an issue and as I’ve said before, I think the two pans I use the most are smaller than a normal pan (I think). But even filling the cups up to the top (mostly) I was able to fill a half of a second pan.
All in all, this was a good recipe and one that everyone liked.