Here is a zucchini muffin recipe that I stumbled across on the world wide web that I knew I just had to try. What appealed to me was the simplicity of the recipe and the fact that it used oil instead of butter to make these delectable baked goods. After making a fresh batch I gave them a try, and honestly I have to say it took me back to my childhood. It reminded me of nice lady who used to live next door to us. She used to make my sister and I this beautiful zucchini bread almost every week. I have to say she spoiled us good! I'm going to dedicate this post to my old neighbour who put a smile on my face every time I ate her delicious treats. Give this a try it's definitely a keeper!

Adapted from

Makes 20-24 muffins

Preheat the oven to 325 degrees F.

Baking time: 20-25 minutes


  • 3 eggs
  • 1 cup vegetable oil or olive oil
  • 1-3/4 granulated sugar
  • 2 cups zucchini, grated (1 medium sized zucchini)
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 cup walnuts, chopped (optional)

Preheat the oven to 325 F and line two muffin pans with paper muffin cups for easy clean up. In a large bowl, beat 3 eggs until you get a foamy consistency, then add in the oil, sugar, and grated zucchini. Stir until combined.

In a separate bowl, add in the flour, baking soda, baking powder, ground cinnamon, and salt. Stir to lightly combine dry ingredients. Add the dry ingredients into the wet mixture and slowly stir until just combined. At this point if you would like to use the chopped nuts go ahead and gently fold them into the batter. Spoon the muffin batter into the prepared muffin pans and place them into the oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Let the muffins cool for a good 30 minutes before eating. Enjoy!

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