Each year, we set out with major garden intentions. It usually leads to Chad doing most of the work, I will admit. This year is no different. With pregnancy nausea and extreme exhaustion, I don’t make it out to the garden often. Or cook for that matter!

But, when I get a wave of inspiration or energy on the weekend, I will do something. Usually baking! We have lots of zucchini from the garden and my favorite thing to do is make zucchini muffins! I love it because you can make all in one bowl, so Dylan can easily help. She is getting so good at baking and loves it so much!

This recipe is from Two Peas & Their Pod. I changed a few minor things, but not much!! I LOVE the heavy hit of spice!!

Zucchini Muffins

2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup oil (I use light-tasting olive oil)
1/4 cup packed brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
2 cups grated zucchini

Directions:

Preheat the oven to 375 degrees. Line muffin tins or spray with nonstick spray.
I mix everything in a large bowl with a wooden spoon. It is best if you mix the dry ingredients in a smaller bowl and the wet ingredients (butter, oil, sugar, eggs, vanilla and zucchini) in the large bowl, and slowly pour the dry ingredients into the wet ingredients. But most of the time, I do nothing fancy and literally just add the ingredients one by one into the bowl, stirring as I add!
Pour the batter into muffin tins. It will fill 12 regular muffin tins! I use an ice cream scoop.
Sprinkle the tops with sugar, if desired.
Bake for 18 to 23 minutes or until the muffins are golden brown and the tops of the muffins bounce back when you gently press on them. Let the muffins cool in the pan for 5 minutes. Remove muffins from the tin let fully cool before storing in an air-tight container.