Zucchini Muffins

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I recently signed up to receive weekly shipments from imperfectfoods.com.

Imperfect Foods is a fresh grocery delivery company whose mission is to, “Eliminate food waste and build a better food system for everyone.”

“If food can be saved, we will save it. With every bite into a misshapen apple, short piece of pasta, or oversized egg we can shape our world for the better. We’re hungry for change and eager to reduce waste on the farm, at the store, and in the home.”

I discovered them a few years ago, but they didn’t deliver to my zip code. They do now!

With the whole world going crazy last year going to the grocery store became an adventure. 

I have had three shipments from Imperfect Foods and all of them have been nothing short of great! I got some GIANT carrots, and some tiny honeycrisp apples, but that seems to be half the fun.  It is sort of feels like a weekly Chopped basket that I plan the week’s menu from. It has been a lot of fun – I ventured out and made a papaya mousse last week, just because I had a papaya.

In my first shipment I got two small zucchinis.  I’m not really a fan of squashes, or squash related veggies.  So, as expected they got shoved to the back of the refrigerator where they lounged around and got soft… Two weeks later I rediscovered them and thought “What now?!”

Then I remembered (buried WAY back in my memories), my Mom used to make zucchini muffins. So, without further ado, I present my zucchini muffin recipe (Mom’s recipe with a few modifications I made):

Disclosure: This post may contain affiliate links. When you click on these links (and pictures), I may receive a small commission – as an Amazon Associate I earn from qualifying purchases. It will not cost you anything. I only share products and services that I truly believe in and think are great.


2 eggs
1 c sugar
1/3 c brown sugar
2 tsp vanilla
3 c freshly grated zucchini (packed) (my two little zucchinis didn’t quite make three cups, so I made up the difference with freshly grated carrot- and it was yummy)
¾ c melted butter
2 ¾ c all-purpose flour
¼ tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp freshly ground ginger (the ginger paste in a tube works well)

Optional Add-Ins:
1 c chocolate chips
1 c chopped pecans
1 c pistachios

You will need a muffin tin, and if you want easy clean up, and a clean appearance you may want to use cupcake liners (I do).  You do not need a mixer, but I did use one.

-Preheat oven to 350º.
-Grate zucchini, then place it in a nut milk bag (like this one), cheese cloth, or cup towel. Let it sit for 20 minutes then squeeze the bag to remove excess moisture. You can skip this step, but the resulting muffins will be more dense and less fluffy.
-Melt butter.
-Combine eggs, vanilla, and sugars.
-Add melted butter, and zucchini.
-In another bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger.
-Slowly add the dry ingredients to the zucchini mixture – stir as you add.

-Fold in chocolate chips or nuts if you want them.
-Use a spoon or cookie scoop to evenly divide the batter into the (24) muffin cups.

-Bake for 20-30 minutes (until a toothpick comes out cleanly).

-Let cool, then enjoy!

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  1. You might be interested in checking out the rotten fruit box. I think they freeze dry the fruit to make great snacks.

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