When your summer garden pours out its bounty of zucchini love, give this recipe a try.



Nina’s Zucchini Muffins

3 cups flour

1 tsp salt

1tsp baking soda

1/2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground cardamom

1/4 tsp ground ginger

3 eggs

1 cup olive oil

1tsp vanilla extract

1 cup sugar

1 ripe mashed banana

2 cups shredded zucchini (you can also try 1 1/2 cup shredded zucchini and 1/2 cup shredded carrot instead, just to add a bit of color)

  • Preheat oven to 350 degrees
  • In a large bowl, combine flour, salt, baking soda, baking powder, cinnamon, cardamom and ginger.
  • In another bowl, add eggs, olive oil, vanilla, sugar, banana and zucchini.
  • Add the wet mixture to the dry mixture and blend well.
  • Grease muffin pans and fill cups 3/4 full.
  • Bake for 20-25 minutes. Makes about 12-14 muffins.

*   If you are making bread: grease 2 loaf pans and bake for 40-50 minutes.


Sometimes I prepare a simple powder sugar and milk frosting and drizzle over the muffins when they are cool. Other days I sprinkle a cinnamon and granulated sugar mix on the muffins before baking. Most of the time we eat them plain and have yet to hear any complaints about it:)

Not long ago I made a vegan version of this recipe, by using 1/2 mashed banana per egg as a replacement.