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Zucchini Muffins/Bread


This year, our garden is providing us with an abundance of zucchini and summer squash and grilling them alongside our meat is an easy go-to option nearly every weekend, but when I’m craving an altogether different way to enjoy them, I like to whip them up into something sweet, like this zucchini bread.  Softly spiced, warm and tender, with just a few flecks of telltale green bits, it’s also an easy way to get your kiddies to {secretly} enjoy these veggies too.

5.0 from 2 reviews

Zucchini Muffins/Bread
Prep time

Cook time

Total time


Serves: 2 Dozen

  • 4 room temperature eggs
  • 2 c sugar
  • 1 c canola/veggie oil
  • 1 ts pure vanilla
  • 2 c shredded zucchini
  • 2 c unbleached flour
  • 2 ts baking soda
  • 1 ts baking powder
  • 2 ts cinnamon
  • 1 ts nutmeg
  • 1½ ts salt

  1. In your first bowl, break up your eggs and sprinkle in your sugar.
  2. Slowly stream in your oil and vanilla to your “egg mixture,” and then, your zucchini.
  3. In your second bowl, sift together your flour, soda, powder, spices, and salt.
  4. Combine your two bowls in three separate additions, taking care not to over mix. A few lumps are fine. Stir/blend just until your batter comes together.
  5. Scoop into muffin tins and bake at 350 for 25-30 minutes or into a loaf pan at 350 for 50-60 minutes.

My other favorite was to enjoy zucchinis?  Zucchini gratin.  What about yours?


Your Squishy Monster ^.~

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