More seasonal classic favourites to come, as I'm back today. :-)

Spicy Zucchini Muffins

Ingredients:

2 small zucchini (approx. 1 3/4 cups, when shredded)

(*the smaller zucchini the better for more great flavour*)

(*Zucchini can be frozen after grating/shredding*)

1 1/8 cups packed dark brown sugar (demarara preferably)

2/3 cup melted butter (or margarine, if preferred)

2 tsp. vanilla extract

2 large eggs

1 1/2 cups all purpose flour (Robin Hood, etc.)

1/2 tsp. each of baking powder and baking soda

1 1/2 tsp. ground cinnamon

3/4 tsp. ground nutmeg

1/4 tsp. ground ginger

1/8 tsp. ground cloves

3/4 tsp. salt

Directions:

Grease muffin pans/tins with margarine, if preferred; plus, use paper muffin cups if preferred. Preheat 

oven to 350 degrees F. Set aside pans/tins/cups and zucchini for later. Whip together in medium or 

large bowl the margarine, brown sugar, vanilla and eggs. Sift together flour, baking powder, baking 

soda and all spices. Add dry ingredients to wet ingredients, and stir very well altogether. Also stir 

in the zucchini. Scoop batter into preferred cups/pans/tins. Bake in oven for approx. 18 minutes, or 

until toothpicks inserted into the muffins come out clean, for best results. *This recipe can also be 

made into a loaf (or cake) by using a standard loaf/cake pan, and baking the batter for 45 to 55 

minutes*. Originally made September 10th, 2014 by my late mother, and lastly for now, enjoy this 

dessert or snack with milk or your favourite beverage.