Zucchini Muffins

The past few weeks I have been participating in the Bountiful Baskets program. If you don’t know what that is, you should click here and start participating. Last week, four zucchini were in the basket and I was delighted. I cut some up and threw in a pasta salad, made four loaves of zucchini bread, and finished out the week with these amazing muffins. They turn out perfectly moist and are just the right amount of sweet.

2 ¼ cups flour

2 tsp. cinnamon

½ tsp. salt

1 ½ tsp. baking powder

3 eggs

½ c. canola oil

¾ c. sugar

½ c. brown sugar

2 tsp. vanilla

½ c. sour cream

3 cups shredded zucchini

Optional add ins: zest from an orange, chopped walnuts or pecans

In a small bowl mix the flour, cinnamon, salt and baking powder with a whisk, set aside. In another bowl, beat the eggs, oil, both sugars and vanilla until well mixed. Stir in the sour cream, the zucchini, and any mix-ins you like. Add the dry ingredients and stir until just combined (don’t over mix!) Spray 2 (12 count) muffin tins with cooking spray or line with paper liners. Fill each muffin cup 2/3 full. Bake at 350 degrees for about 15-18 minutes. Makes approximately 20 muffins.