This recipe made it's way to me through my husband, who learnt it from his mother, who was given it by her realtor Etta when preparing to sell her home. Etta swore that if she baked these an hour before the open house, she would get an offer before the end of the day. Etta was not wrong and her Zucchini Muffin recipe earned a permanent place within the family.

This is the easiest and most delicious recipe for Zucchini Muffins that I have ever tried. In Etta's words "this makes a big batch". In my words, it's 24 cupcake sized muffins. Happy Baking :)

Step 1: Ingredients

3 medium zucchinis
1/2 cup canola oil --or-- vegetable oil
1/2 cup unsweetened apple sauce
4 eggs
1/2 cup water
3 cups flour
2 cups sugar
1 1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp allspice

--Tools--

cupcake/muffin tin
large bowl
medium bowl
small bowl
cheese grater
whisk
mixing Spoon
cupcake/muffin liners

Step 2: Prep Work

Set oven to 350 degrees.

You need 3 cups of grated zucchini. In my experience this is about 2 1/2 - 3 medium zucchinis. I grate my zucchini on the large cheese section of the grater in order to get visible and delicious slivers of zucchini in the finished muffins.

Line the tin with cupcake/muffin liners.

Step 3: Zucchini Mixture

Combine the 3 cups of grated zucchini, 1/2 cup oil and 1/2 cup applesauce in the large bowl; Mix well.

Step 4: Beat the Eggs

In the small bowl beat the 4 eggs.

Step 5: Add the Eggs

Add eggs and 1/2 cup of water to the Zucchini mixture in the large bowl; Mix well.

Step 6: Mix the Dry

In the medium bowl, mix 3 cups flour, 2 cups sugar, 1 1/2 tsp baking powder, 2 tsp cinnamon, 1/2 tsp salt, 1 tsp baking soda,1 tsp allspice; Mix well.

Step 7: All Together Now

Add dry ingredients from the medium bowl to zucchini mixture in the large bowl; Blend until just combined. **when you no longer see dry flour.

Step 8: Fill 'em Up

Fill each cupcake/muffin liner:

with 1/4 cup of mix for 24 large muffins,

--- or ---

about 1/2-3/4 of the way full for 36 medium muffins.

Step 9: Bake Time

Bake for 30-35 minutes until they are a rich golden brown. **my oven runs hot so I cook them for 30 min.

Step 10: The Cool-down

Cool for 10 minutes. Enjoy!

Step 11: Recap

1. Combine the 3 cups of grated zucchini, 1/2 cup oil and 1/2 cup applesauce in the large bowl; Mix well.

2. In the small bowl beat the 4 eggs.

3. Add eggs and 1/2 cup of water to the Zucchini mixture in the large bowl; Mix well.

4. In the medium bowl, mix 3 cups flour, 2 cups sugar, 1 1/2 tsp baking powder, 2 tsp cinnamon, 1/2 tsp salt, 1 tsp baking soda,1 tsp allspice; Mix well.

5. Add dry ingredients from the medium bowl to zucchini mixture in the large bowl; Blend until just combined. **when you no longer see dry flour.

6. Fill each cupcake/muffin liner:

with 1/4 cup of mix for 24 large muffins,

--or--

about 1/2-3/4 of the way full for 36 medium muffins.

7. Bake for 30-35 minutes until they are a rich golden brown. **my oven runs hot so I cook them for 30 min.

8. Cool for 10 minutes. Enjoy!

Introduction: Etta's Zucchini Muffins