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Zucchini Muffins

November 7, 2017

Before I get into the recipe for Zucchini Muffins, I’m going to tell you a bit about my relationship with zucchini bread.

I’m also going to note quickly that despite its name, zucchini bread is not a bread at all, it’s a cake baked in a bread tin, but since I like short baking times and I always end up with a gooey middle when attempting to bake cakes in a bread tin, I work with muffins!

My relationship with zucchini bread starts with my grandfather (Poppy), who loved his vegetable garden. After he was retired and his 9 children were all grown, that garden was his baby, and he grew all sorts of things in it, including LOTS of zucchini.

Having an abundant supply of zucchini coming in from the garden throughout the summer and early autumn meant that my grandmother (Gigi) turned out a great deal of zucchini bread. So much in fact, that she sent loaves of it, tightly wrapped in plastic, home with us often when we visited.

As an adult I associate zucchini bread with some of my fondest early childhood memories, spending precious quality time with my grandparents, in their home, in the garden and in my Poppy’s workshop. 

Shortly after my Gigi passed away I got a massive craving for her zucchini bread, which I hadn’t even thought of for years. Unfortunately I didn’t know the first thing about making it. So I got a copy of my aunt MaryAnne’s recipe and adapted it into the walnut filled muffins that I’ve pictured below.

My oldest is home sick from school today and she helped me make them.

Seeing my children enjoying this treat and writing this post has sent many tears rolling down my cheeks. I miss my grandparents every day, and sharing things like this with my babies makes me feel like they’re still close.

Anyway, Here’s the recipe!

Makes: 12 muffins

Preheat oven to 180c


2 large eggs

1 cup of shredded (skin on) zucchini with most of the water squeezed out

1 cup flour

1 cup chopped walnuts

½ cup granulated sugar

½ cup dark brown sugar

½ cup vegetable oil

1.5 tsp vanilla extract

1 tbsp cinnamon

1tsp baking soda

¼ tsp baking powder

½ tsp salt

(Cream cheese optional)


  1. Combine Sugar, vanilla, oil and eggs
  2. Sift in dry ingredients and mix together well
  3. Fold in walnuts and zucchini
  4. Spoon batter into a lined muffin tin
  5. Bake in preheated oven for 20 minutes
  6. Top with cream cheese once cooled or enjoy plain

From → Desserts, Recipes

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