These moist muffins are a great snack any time of the day.
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1 1/2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup Land O Lakes® Butter, melted
2 large Land O Lakes® Eggs
1 medium (2 cups) zucchini, shredded
Heat oven to 350ºF. Place paper baking cups into 12 muffin pan cups; set aside.
Combine flour, sugar, baking powder, baking soda, cinnamon and salt in bowl; mix well. Combine butter and eggs in bowl; stir into flour mixture just until moistened. Stir in zucchini.
Fill prepared muffin pan cups three-fourths full with batter. Bake 22-25 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes in pan; remove to cooling rack.
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What do you do when life gives you piles of fresh green vegetables? Start baking, of course. Zucchini makes cakes, muffins and breads naturally moist and delicious.
Zucchini is a great addition to any meal, and this recipe collection will help you make the most of that bumper crop at breakfast, lunch and dinner! Try a delicious Grilled Vegetable Pizza for a light meal, or Salmon & Summer Squash for dinner, with a slice of Zucchini Bread for a sweet ending.