Recipe: Zucchini Muffins

The original recipe I found used Bisquick but since I didn’t have any on hand I substituted what is in it instead and it really isn’t all that much more work so I think you can do it too. Plus who keeps Bisquick on hand?

Zucchini Muffins
Yields 12
  1. 2 cup flour
  2. 2 teaspoon baking powder
  3. 1/2 teaspoon salt
  4. 2 tablespoon butter
  5. 1 1/2 cups shredded zucchini
  6. 3/4 cup sugar
  7. 1/4 cup vegetable oil
  8. 3 eggs
  9. 1 tsp vanilla
  10. 2 tsp cinnamon
  11. 1 tsp nutmeg
  1. Shread the zucchini and squeeze until dry. Usually in a paper towel a few times, get as dry as possible.
  2. Combine all the ingredients in a bowl until mixed.
  3. Fill 12 lined cupcake tins (or one greased bread pan) with batter.
  4. Bake for 25 minutes (cupcakes) or 45 minutes (bread).
Mab Made Food

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