Home made Zucchini Muffins

We recently harvested our first zucchini and decided to make a batch of zucchini muffins. It turned out to be a lot easier than making pumpkin bread and they are just as delicious. I will post the recipe and pictures of the process, but first I have some news. I have now lost count of the chili peppers and snow peas, so I will no longer be updating them on the scorecard. We've started to harvest the corn, and despite a couple of hungry, hungry caterpillars most of the ears are turning out great. We've also started harvesting squash, onions and bell peppers. Unfortunately our pumpkin patch has come under attack by a fungus. I will go into it more in my next post. Here is the recipe for zucchini muffins.

1 egg
1 tsp. vanilla
2/3 cup sugar
1 1/2 cups grated zucchini
5 1/3 tablespoons (or 1/3 cup) butter
1 1/4 tsp. baking soda
pinch of salt
1 1/2 cups all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg

First, cut the end of the zucchini off and cut out the seeds. The seeds can be left in but I chose to remove them.

 

After the zucchini is cleaned out it needs to be grated with a cheese grater.

Once the zucchini is grated the rest of the ingredients can be mixed together. I mixed the dry ingredients (flour, sugar, baking soda, salt, nutmeg, and cinnamon) together first.

Then I added the egg (beaten first), vanilla, butter (melted in the microwave first) and zucchini, and mixed everything together.

 

Once all of the ingredients are mixed the batter can be put in a muffin pan and cooked in the oven at 350 degrees for about 30 minutes.