Zucchini is a staple at my house, but sometimes we buy or grow too much and it starts to go bad. Since I absolutely hate wasting food (especially produce), I always like to come up with fun and tasty ways to use everything. Zucchini is a perfect product to do that. Using a microplane, just shred the veggie before adding it to a truly delicious batter…but don’t squeeze out the excess moisture like some recipes recommend! I like to keep it wet; it adds so much moisture to the muffins! Since I usually associate muffins as a breakfast food, I sprinkle in warmly comforting spices such as cinnamon and nutmeg. The layers of flavor are great, and the end result is a moist “healthy” muffin that will be gobbled up by your friends and family. My folks reallyyyyy love it when I make this recipe, so try it out and let me know if your loved ones enjoy it as much as mine do!


3 eggs

1 cup extra virgin olive oil

1 ¾ cup sugar

2 cups zucchini (grated)

3 teaspoon pure vanilla extract

3 cups flour

1 tablespoon ground cinnamon

¼ teaspoon ground nutmeg

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon salt


Preheat your oven to 350 degrees Fahrenheit.

Put muffin cups into your muffin tin (about 24 muffins).

In a large bowl, mix together the eggs, oil, sugar, zucchini, and vanilla until thoroughly combined.

In another large bowl, sift together the flour, cinnamon, nutmeg, baking soda/powder, and salt. Add this dry mixture to the zucchini mixture. Mix to combine.

Spoon the batter into the muffin cups, filling them about ¾ of the way full.

Put the muffin tins into the oven and bake for 22-25 minutes (or until a toothpick inserted into the center of a muffin comes out clean).

Allow to cool completely.

Serve and enjoy!