Zucchini Muffins

At the start of the summer vegetable CSA haul, we always find ourselves with an abundance of zucchini and summer squash. There is only so much sauteed and raw grated squash that we can add to salads and stir-frys, which always leads to a sweeter alternative. Saturday morning breakfasts are easy and delicious with this one-bowl recipe, and the leftovers Sunday morning aren’t half bad either!

Ingredient Changes

  • Melted butter

    The​ ​one​ ​cup​ ​of​ ​melted​ ​butter​ ​the​ ​recipe​ ​calls​ ​for​ ​can​ ​be​ ​replaced​ ​with​ ​any​ ​mixture​ ​of olive​ ​oil,​ ​greek​ ​yogurt,​ ​sour​ ​cream,​ ​or​ ​creme​ ​fraiche.​ ​The​ ​texture​ ​still​ ​remains​ ​light​ ​and fluffy

  • Zucchini

    Summer squash (yellow) also works great in this recipe

  • Granulated sugar

    Turbinado sugar in place of granulated sugar makes this recipe even more delicious

Ingredient Conversions

IngredientOld ValueNew Value

Notes

  • Shredding the zucchini in a food processor makes this recipe painless and very quick.
  • We always add in about a cup to a cup and a half of chocolate chips.
  • If using chocolate chips or any other sweet additions, cut the sugar to at least 1 cup, if not less, to taste.
  • We have successfully cut this recipe by ⅓ to make smaller batches for the two of us.
  • These are best fresh on day one, but hold up for a maximum of two days at room temperature in a sealed container.

Recipes This Note Is Based On

Zucchini Bread