featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, September 15, 2015


Zucchini Muffins with Lots of Good Stuff Inside

We’ve featured lots of zucchini muffin recipes over the years. Without a doubt, these are the absolute best.

Recipe yields 18 muffins.


4-1/2 cups grated zucchini (one of those gargantuan ones that was hidden in the garden)
1 cup melted unsalted butter
1-3/4 cups sugar
3 eggs, beaten
3 teaspoons vanilla
3 teaspoons baking soda
scant 1/8 teaspoon salt
3 cups all-purpose flour
3/4 teaspoon nutmeg
3 teaspoons cinnamon
1 cup dried cherries
1 cup walnuts
1 cup chocolate chips

Preheat oven to 350 degrees.

In large bowl combine sugar, eggs, and vanilla. Stir in melted butter, then the grated zucchini.

In separate bowl whisk together flour, baking soda, nutmeg, cinnamon, and salt. Stir into wet mixture. Fold in cherries, walnuts, and chocolate chips.

Line muffin tins with cupcake paper. Distribute batter evenly into muffin tins, filling cups completely.

Bake 25-30 minutes until muffins spring back when pressed in center and toothpick inserted in center comes out clean.

Cool 5 minutes in muffin pans, then remove muffins from pans and cool an additional 20 minutes.

1 comment:

Angela Adams said...

Thanks, Cloris! I can't wait to try these with my pumpkin spice coffee.