Zucchini Muffins {to Send to Afghanistan}
Last week we had a wonderful time baking some of daddy’s favorite things to send off in a care package to him while serving in Afghanistan. It was a day full of fun, mess, cleaning, fun, more mess, and some more cleaning – but all so worth it! Daddy requested we send him some of my great grandma’s zucchini bread.
Bon Appétit Daddy!
Zucchini Muffins
From Carlie’s Great Grandma’s Kitchen
Makes 2 loaves or approximately 24 muffins
3 eggs
1 cup olive oil (can also use vegetable or canola)
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons pure vanilla extract
3 cups all-purpose flour (sometimes we use oat flour for added texture)
3 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
Preheat oven to 350°F.
Generously grease and flour two 8×4 inch loaf pans or line 24 muffin cups with paper liners.
In a large bowl, beat eggs with whisk. Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder, and salt in a separate bowl.
Stir into the egg mixture then put into pan or muffin tins.
For loaves, bake approximately 50 minutes – but will vary due to oven calibration. Muffins bake for approximately 22-25 minutes.
To be safe, check a few minutes before timer goes off.
