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Zucchini muffins

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Ingredients for 12 servings:

  • 2 eggs
  • 125 g cane sugar
  • 1 packet of vanilla sugar
  • 125 ml oil
  • 125 g flour
  • 125 g nuts, ground
  • 2 tsp baking powder
  • ½ tsp baking soda
  • some cinnamon
  • 1 small zucchini, grated
  • Powdered sugar (icing)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Halve and quarter the zucchini, and remove the seeds. Then finely grate it, leaving the skin on if possible. Beat the eggs and sugar until frothy, stir in the oil, then combine the flour, nuts, baking powder, and baking soda, and stir in, along with a pinch of cinnamon if desired. Finally, fold in the well-drained zucchini flakes and fill muffin cups (using a muffin tray). Bake at 200°C for about 15-20 minutes. Once cooled, cover with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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