Tomorrow, I have to get up at 5:30 in order to catch a bus. Which causes me no small amount of distress… So I made these zucchini muffins from smitten kitchen, to distract myself from thinking too much about it, and to sweeten the bitterness from having to get up at the buttcrack of dawn.
These are the best. They’re cinnamony and wholesome, I usually keep a bunch in the freezer as they freeze really well and make an awesome breakfast or afternoon snack.
Yield: about 30-32 muffins
- 3 eggs
- 1 cup / 235 ml olive oil
- 1 ¾ cups / 350 g sugar
- 2 cups grated zucchini (finely or not so finely shredded, whatever you prefer, I do sort of half super finely/half less finely)
- 2 tsp vanilla extract
- 3 cups / 375 g flour
- 3 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- ½ cup / 55 g chopped walnuts
Preheat your oven to 180˚C / 350˚F. Line all the muffin tins you’ve got.
Beat together the eggs in a large bowl, then add the oil and sugar, followed by the vanilla and the grated zucchini.
Mix together the flour, baking powder and baking soda, cinnamon, nutmeg and salt, as well as the chopped walnuts. Stir into the wet ingredients, making sure there are no little pockets of flour left, but not over-stirring.
Fill the muffin tins about two thirds each, and bake for about 20 minutes until the muffins are lightly golden on top and a tooth pick comes out clean.
Leave to cool on a wire rack. If not to be eaten that day or the next, put in freezer bags in little batches, and freeze. The frozen muffins take a few hours to defrost, but stay nice and moist.