This article has been syndicated to Her Campus from Sea Sugar Style by Allison Moran, a Her Campus Blogger Network member. Read the full post here.
Breakfast has never been my favorite meal, but I’ve found a few ways of enjoying the most important meal of the day. Today, I thought I would do a little baking. This is my mom’s zucchini bread recipe, in muffin form.
INGREDIENTS
- 1 1/2 cups granulated sugar
- 1/3 cups brown sugar
- 3/4 cups vegetable oil (it’s a lot, I know…)
- 2 eggs
- 2 cups flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 1/2 tsp cinnamon
- 1 1/2 cups finely chopped zucchini (I use a cheese grater, medium to fine size)
- 3/4 cups walnut pieces (optional)
DIRECTIONS
First, combine the granulated sugar and brown sugar with the oil and eggs and mix it together. In a separate bowl, mix the rest of the dry ingredients (flour, baking powder, baking soda, salt and cinnamon). Gradually add it to the sugar/egg/oil mixture. I usually do this in 3 steps so it’s easier to mix in. By now, it’s looking pretty thick and dry. But once you add the grated up zucchini it will become really thin from the moisture in the vegetable.
I chose to make muffins instead of a loaf. It made 18 muffins or you can separate the batter into 2 loaf pans. For the loaf, bake at 350 for about 55 minutes. For muffins, bake at 350 for about 22 minutes or until toothpicks come out clean.
Read the full post on Sea Sugar Style.