Recipe: Zucchini Muffins

Last summer, I talked a lot about living in town for school and having a small container garden on my back patio. Since then, I have graduated and moved to downtown St. Louis. I don’t even have an outside windowsill for a box of flowers, let alone a bigger space for a few pots of tomatoes and peppers.

Luckily, my parents have a huge garden- one luxury that comes with living on a farm. I’ve been making the 3-hour drive back home nearly every weekend since I’ve moved, so I’ve been benefitting from the garden, too. It’s incredible how much money one can save by growing a few vegetables rather than purchasing the produce from the store.

This week’s haul included green beans, cucumbers, sweet corn, and a giant zucchini. There are a ton of options for preparing zucchini, so prepare for lots of recipes to be shared as I eat my way through 8+ cups of it!

Tonight’s experiment was zucchini muffins. I used different ingredients I had on hand, like black raspberries, blueberries, and walnuts. Each recipe makes 10-12 muffins, depending on your definition of 2/3 full. Recipes are below, let me know what you think. :)

Blueberry-Walnut Zucchini Muffins

Blueberry-Walnut Zucchini Muffins

Blueberry-Walnut Zucchini Muffins: Makes 10-12 muffins

Black Raspberry Zucchini Muffins

Black Raspberry Zucchini Muffins

Black Raspberry Zucchini Muffins: Makes 10-12 muffins