Recipe: Zucchini Muffins

This recipe is a gem. It was handed down to my grandmother (86 years young) in 1988 from my grandfather’s Aunt Mirtle.

It’s a sweet and simple recipe getting most of it’s moisture from the vegetables added in.

This had to have been one of the first recipes I wrote in my book, there were an embarrassingly large amount of spelling and grammar mistakes and the list of ingredients were all over the place.

Zucchini Muffins.jpg

After getting the batch of muffins into the oven I actually took the time to re-write this recipe as the teenage Nicole’s display just made me cringe. Despite the chaos on the page, however, the recipe is solid.

Zucchini Muffins (Or Loaves)

1 Cup Vegetable Oil

2 Cups White Sugar

3 Eggs

3 Cups Flour

1 Tsp Baking Soda

1 Tsp Baking Powder

2 Tsp Salt

2 Tsp Vanilla

2 Cups grated/ processed zucchini

1 Cup Crushed Pineapple

1/2 cup raisins

  1. Mix together the oil and sugar, add in eggs;

  2. Blend the flour, soda, powder and salt;

  3. Fold in the zucchini, pineapple, vanilla and raisins;

  4. Pour batter into 2 greased loaf pans or lined muffin tins;

  5. Bake for 60 minutes for loafs or 25 minutes for muffins.

Nicole Hubley