When someone has an abundance of a summer vegetable, it seems to be that yellow squash or zucchini are some of the best producers. On a good year, it seems to just take over the garden! I’ve known many gardeners who were begging people to take it so that it wouldn’t go to waste! A week or so ago, a lady from church offered some of her extra zucchini to me and of course I was thrilled to have it! There are so many good recipes for all types of squash. I love it grilled with other vegetables, in a squash casserole, or in this delicious, moist bread.
This recipe is one that I have used for years in my loaves of zucchini bread. This time, I decided to change it up a bit by using the same recipe to make these bite size mini muffins. I also decided to yummy it up a bit by adding a little dollop of cream cheese icing. Well, it is a zucchini winner! Are they a muffin or a cupcake? They’re a sweet little treat that are just as good for dessert as they are for breakfast!
- 3 eggs
- 1 cup oil
- 2 cups sugar
- 2 teaspoons vanilla
- 3 cups flour
- 1 teaspoon baking soda
- 2 cups zucchini. grated
- 1 teaspoon salt
- 3 teaspoons cinnamon
- 1 cup nuts, (optional)
Combine eggs, oil, sugar, and vanilla.
Add zucchini, mixing well.
Sift flour, baking soda, salt, and cinnamon together.
Add to creamed mixture.
Stir in nuts.
Place mini muffin cup papers into muffin tin.
Fill cups approximately 2/3 full of batter.
Bake at 350 °F for 12-15 minutes.
Cool before adding frosting.
Ingredients for Frosting:
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
Directions for Frosting:
Beat cream cheese with hand mixer.
Add powdered sugar and vanilla.