Brown FamilyRecipe Book
EST. 2020235 RECIPES
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Breads & Breakfasts • A family favorite

2020 Cookbook

Zucchini Muffins

Recipe by Braxton Allred

Heat
350°F
Time
15–20 min + chill
Makes
Not recorded

This is my favorite muffin recipe ever. My mom used to make these for me on Sunday nights, and I would eat them throughout the week for breakfast before seminary. For some reason these freeze well, and are super yummy partially frozen.

01

Ingredients

  • 1 ¾ cups sugar
  • Dry Ingredients:
  • 3 eggs
  • 2 cups flour, ½ tsp. baking powder,
  • ⅓ cup applesauce
  • 1 tsp. salt
  • ⅓ cup oil (you can also use a half cup
  • ¾ tsp. baking soda
  • oil and delete the applesauce if you
  • 2 tsp. cinnamon want)
  • 1 scant tsp. cloves
  • 2 tsp vanilla
  • 2-2 ½ cups shredded zucchini, unpeeled (or about 2 small-medium)
  • 1 cup chopped walnuts nuts

02

Method

  1. 01

    Heat oven to

  2. 02

    Beat eggs and sugar till smooth, thick and lemon colored. Add oil slowly till combined. Add applesauce and vanilla. Combine dry ingredients and stir in to wet. Mix in nuts and zucchini. Spoon into greased muffin tins about 1⁄2 full (or use muffin paper cups if you want)- Bake 15-20 minutes, depending on size. Test for doneness. Serve warm or cold.