Zucchini Muffins Recipe

June 25, 2012

We're excited to announce that this morning we served guests the first dish made from veggies grown in our new garden!! 

Back in March we started growing our assortment of plants from seeds.  In May we built a fence around the raised beds... a necessary precaution with all the bunnies we have in residence.  Mother's Day weekend we planted the garden, and voila... this morning we served Zucchini Muffins from our very own garden!  Sorry if I sound a bit giddy, but this is the first time I've ever tried growing my own vegetables, and a have to say, I'm a bit surprised at how easy it's been... plus its SO much more gratifying than picking up ingredients at the grocery store, or even the local farm stand!

These muffins turned out SUPER-moist and delicious.  Whether you've got your own garden or not, give them a try:

Zucchini Muffins Recipe, Historic Smithton Inn Zucchini Muffins


2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 1/2 cups shredded zucchini
3/4 cup milk
2 tablespoons canola oil
2 tablespoons honey
1 tablespoon raw sugar
1/4 teaspoon ground cinnamon
  • Pre-heat oven to 375 degrees
  • In a large bowl, combine first six ingredients
  • In a small bowl, beat egg, then mix in zucchini, milk, oil and honey.
  • Make a well in the middle of the flour mixture, pour in your wet mixture and combine until it's all moist.
  • Spray a muffin tin with non-stick spray.  Spoon muffin mix into the 12 muffin cups.
  • Mix together raw sugar and cinnamon.  Sprinkle over muffins.
  • Bake at 375 for 17 minutes, or until a toothpick inserted in the middle of the muffin comes out clean.