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.

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Recipe: Mayonnaise

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Making mayonnaise has become a weekly tradition in my home, it’s such a versatile sauce to have in the kitchen.

Homemade Mayonnaise.jpg

Obvious use is for sandwiches and burgers first and foremost but it’s also a base for a lot of salad dressings and dips which makes this recipe a staple for your zero waste kitchen as it’ll eliminate so many containers from your home.

The recipe is really easy:

2 egg yolks

1 tsp salt

1/2 tsp mustard powder

1/2 tsp sugar

2 tsp lemon juice

2 Tbsp white vinegar

1 cup of vegetable oil.

  1. Mix the yolks, salt, mustard, sugar and lemon juice together in a food processor.

  2. Slowly add the oil, pulsing and making sure it’s being absorbed before adding more in.

  3. Scoop into a jar, I like to use repurposed glass jars as I have a tendency to save any glass jars that come into the house.

That’s it! You’re done! It’s good for 1-2 weeks in the fridge and is ready for all your cooking needs.