Zucchini Muffins


It may not be a holiday, but gardeners everywhere are celebrating Zucchini and other summer squashes that are abundant in backyard gardens.

Makes 10 large muffins

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon coarse salt
1/4 teaspoon ground cinnamon
1 pound zucchini (about 2 medium) I used 1 yellow and 1 green
3 large eggs
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
Zest of 1 orange, plus 1 tablespoon fresh orange juice


Preheat oven to 325 degrees. Line a muffin tin with ten paper cups. Whisk together flour, baking powder, salt, and cinnamon. Set aside.
Grate zucchini on the large holes of a box grater; squeeze dry in a clean kitchen towel (you will need 2 1/2 cups). In a large bowl, stir together eggs and granulated sugar; stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture.
Transfer batter to cups, filling each with 1/2 cup batter. Bake until a cake tester comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool 10 minutes before removing from pan to cool completely.