I rediscovered these amazing zucchini muffins this year while at home visiting my family in Boise. My mom made these muffins, the smell of fresh baking filled up her kitchen that morning. In COVID lockdown, I hadn’t yet hit a craving to bake. When it comes to baked goods, I am strictly a chocolate chip cookie fan. I almost passed on trying these.
The flavor is unique, salty and sweet. The recipe calls for nuts. My mom’s favorite to add is pecans and usually tosses in more than the cup suggested on the recipe. Feel free to make your own adjustments to the recipe below.
There is another reason I love these muffins. I couldn’t recall the memory until my mom shared it with us this summer. “Do you remember you used to eat these all the time in Spokane,” my mom asked. I was born in Spokane and my dad used to work and play racquetball at The Spokane Club. My mom got the recipe for these muffins from the coffee station at the club where they used to sell them. This is also where I used to apparently devour them as a small child. I was so young that I have very few memories of the club of the coffee station, but the flavor of these muffins is something my body remembers.
Since that conversation, I took note of the recipe and I have made these four or five times this summer. I’ve shared this recipe with friends, many of whom have gardens overflowing with zucchini. I hope this recipe becomes a family favorite for you as well. Enjoy!
ZUCCHINI MUFFIN INGREDIENT LIST
- 3 eggs
- 1 cup of vegetable oil
- 1 cup of brown sugar
- 1 cup of sugar
- 3 tsp maple flavor
- 2 cups of shredded zucchini
- 1/3 cup of seasame seeds
- 2 ½ cups of unsifted flour
- ½ cup of toasted wheat germ (I haven’t been able to find this and have been subbing ground Flaxseed or Flax meal)
- 2 tsp of baking soda
- 2 tsp of salt
- ½ tsp of baking powder
- 1 cup of nuts (pecans or walnuts)
Step 1: In a mixer or in a bowl using a rotary beater (this is what Mom uses) beat eggs. Then add oil, sugar, & maple flavoring until thick and foamy.
Step 2: In a separate bowl mix dry ingredients. Combine flour, salt, wheat germ, baking powder, baking soda, & nuts. Then shred zucchini adding it to the bowl of dry ingredients.
Step 3: Pour bowls together and stir.
Step 4: Grease and flour muffin tins so that they won’t stick (Mom’s way) or you can go the easy route and use baking cups like I did. Spoon the batter into the muffin tin so that they are 2/3 full. Sprinkle with sesame seeds.
Step 5: Bake at 350 for 10-15 minutes. Enjoy!
