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Photo for - Zucchini Muffins

Zucchini Muffins

A terrific way to use up the extra zucchini in your garden and get some added greens.

  • Yields: 12 muffins
  • Preparation: 40 minutes

Ingredients

  • 1/3 cup (75mL) GAY LEA - Unsalted Butter, melted and cooled
  • 1/3 cup (75mL) GAY LEA - Regular Sour Cream
  • 3/4 cup (175mL) granulated sugar
  • 2 eggs
  • 1 tsp (5mL) vanilla
  • 2 cups (500mL) all purpose flour
  • 1 tsp (5mL) baking powder
  • 1 tsp (5mL) baking soda
  • 1/2 tsp (2mL) salt
  • 1/2 cup (125mL) zucchini, shredded (about 2 zucchini)
  • 1/2 tsp (2mL) cinnamon, (optional)

Instructions

  1. Preheat oven to 375°F (180°C).
  2. In large bowl, whisk together melted butter, sour cream, eggs, sugar and vanilla.
  3. In separate bowl, combine flour, baking soda, baking powder and salt. Stir butter mixture along with zucchini into flour mixture, just until moistened. Fold in chocolate chips, if using.
  4. Bake in centre of oven for about 20 minutes or until golden and tops spring back when lightly touched.
  5. Let cool in pan on rack for 5 minutes before removing from pan.
Photo of - Zucchini Muffins

Ingredients

  • 1/3 cup (75mL) GAY LEA - Unsalted Butter, melted and cooled
  • 1/3 cup (75mL) GAY LEA - Regular Sour Cream
  • 3/4 cup (175mL) granulated sugar
  • 2 eggs
  • 1 tsp (5mL) vanilla
  • 2 cups (500mL) all purpose flour
  • 1 tsp (5mL) baking powder
  • 1 tsp (5mL) baking soda
  • 1/2 tsp (2mL) salt
  • 1/2 cup (125mL) zucchini, shredded (about 2 zucchini)
  • 1/2 tsp (2mL) cinnamon, (optional)