Iced Zucchini Muffins


Want to make a sweet treat with your garden fresh veggies?! Look no further than these cinnamon sugar muffins! I can almost smell them as I'm writing this. My grandfather has a pretty fabulous vegetable garden and has been asking me to help him figure out something to do with his zucchini. Quite a few large ones have been popping up each week and none of us are big fans of eating them plain. Once in a while I will throw them in a pasta dish or bake some slices in the oven with breadcrumbs and cheese. However, this is by far my favorite use for a zucchini. Since I inherited my sweet tooth from my grandparents, I was certain they would enjoy a batch of these too (and I was right). I put a glaze over the tops because everything is better with icing of course! You can also bake the batter in a loaf pan if you prefer zucchini bread.


Muffins -

1/2 cup sugar

1/4 cup packed brown sugar

1 egg

5 TB melted butter

1 teaspoon vanilla

1- 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

1 - 1/2 cups flour

1 - 1/2 teaspoons baking powder

pinch of salt

1 cup finely grated zucchini (unpeeled)


1. Preheat the oven to 350 degrees.

2. In a medium bowl, whisk together the sugars and egg until smooth. Add the vanilla, cinnamon, nutmeg and melted butter and continue whisking.

3. Pour in remainder of the ingredients. Gently stir until just combined - do not over mix.

4. Add liners to muffin pan and fill cups almost full (makes 8-10 muffins).

5. Bake for 18-20 minutes. Drizzle with glaze on slightly cooled muffins (recipe below).


Glaze -

1 cup powdered sugar

1 TB melted butter

1 TB water or milk


1. Whisk together all ingredients until smooth.

2. Drizzle on muffins (make sure they are slightly cooled).

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