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
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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
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Zucchini
Summer squash (yellow) also works great in this recipe
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Granulated sugar
Turbinado sugar in place of granulated sugar makes this recipe even more delicious
Ingredient Conversions
| Ingredient | Old Value | New 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.