My garden is exploding with zucchini. If you don’t pick them while they ready, like if you wait 2 extra days like I do a little too often, they end up being as big as a Buick. So we have been having a LOT of zucchini bread in our house lately. But out of everything I have made, these muffins are definitely my favorite. Perfectly moist, perfectly sweet and oh so delicious! They puff up beautifully and you cannot resist them the second they come out of the oven. The tops are my favorite, so if you come to my house, you may see a lot of just muffin bottoms lying around.
3 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2/3 cup butter, melted
1 1/3 cup granulated sugar
2 teaspoons vanilla extract
zest from 1 small lemon (about a 1/2 tablespoon)
3 cups grated, unpeeled zucchini
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set aside. Using a mixer, beat the eggs and sugar until creamy. Add the vanilla, lemon zest and butter. Add in Zucchini. Slowly add the dry ingredients and mix until well incorporated.
**This part is super important. Instead of using non stick spray for your muffin tins, melt a little butter and using pastry brush cover the entire surface of the muffin cups. Distribute the batter evenly between the muffin cups. They will be full, and it’s okay! If you are nervous about that, feel free to use another 2 muffin cups, but mine turned out perfect. Bake at 350 degrees for 25-30 minutes or until cooked through. They will get brown and beautiful. Cool for about 5 minutes and transfer to a cooling rack. These will stay good for a couple of days if stored in some tupperware.