New Family Traditions: Zucchini Muffins

Zucchini Muffins

Zucchini bread holds a memory in time for me. It was on my first trip to Texas and my first time to visit my man' s family that I tasted what would become a staple in my own home. It was my first dessert in Texas. After flying for 5 hours with 3 month old Sula, we touched down in San Antonio, we were swept up into his Grandma's home, and subsequently served Louisiana Gumbo, fried chicken and for dessert: zucchini bread. . Since tasting such deliciousness, I was prompted to ask for the recipe. When I returned home to San Francisco from Texas, we planted zucchinis in our garden to continue the family tradition. Zucchini bread became a staple breakfast or snack item, since morphed into zucchini muffins. You can make it however you like, it is still good. The recipe goes like this:

Zucchini Bread/ Muffins:

3 eggs

2 cups flour

1 1/2 cups sugar

2 cups grated zucchini with skins, drained

1 cup walnuts, chopped

1 tablespoon vanilla

1 cup melted butter

1 teaspoon cinnamon

1 teaspoon salt

1/4 teaspoon baking powder

2 teaspoon baking soda

Preheat oven to 325. In an bowl with an electric mixer, beat the eggs until light and creamy. Add sugar, butter, vanilla, and zucchini and mix lightly, but well. Add in flour, baking powder, baking soda, salt, and cinnamon to batter and mix well. Add walnuts. Pour batter into a well greased and floured bread pan. Bake at 325 for 1 hour or until knife inserted in the middle comes out clean.

For muffins: scoop batter into paper muffin cups, filling 3/4 of the way full. Bake at 325 for 30 minutes or until muffins are golden and toothpick comes out clean in the middle.