A Favorite Recipe from Toast’s! Kitchen

Sleek and so fresh they practically squeak, zucchini are flowing from farmers market baskets and local fields this time of year. Wonderful grilled, sautéed or roasted and finished with a bit of fresh basil or lemon is a delicious way to enjoy this seasonal vegetable. But muffins work, too, preferably warm from the oven and slathered with a bit of butter.

These moist, tender muffins come from the kitchen of Sharon Egri, Toast! Brand Ambassador and a veteran employee of Charleston Hospitality Group.

“This recipe was handed down from family members and it is an awesome recipe that everyone should make.  I have a special loaf pan that I bought from Target and I make mini breads from the batter,” says Sharon. This recipe calls for muffin tins to make muffins, which takes less baking time and thus yields an even more tender bread.  The trick to keeping quick breads tender is to avoid over-mixing the butter, which leads to tough muffins. Blend the dry ingredient just enough to combine once you’ve whisked together the wet ingredients.

(Yields 16 – 20 muffins)

6 large eggs

3 1/2 cups granulated sugar

2 cups vegetable oil

4 cups all-purpose baking flour

1/2 teaspoon baking powder

4 teaspoons baking soda

4 teaspoons ground cinnamon

2 teaspoons salt

4 teaspoons vanilla extract

4 cups grated, raw zucchini

Preheat oven to 350F. In a large bowl, thoroughly whisk eggs, sugar and oil together. Add flour, baking powder, baking soda, cinnamon, salt, and vanilla extract. Mix together gently until just combined. Fold in the zucchini, distributing evenly throughout the batter. Pour into well-greased muffin pans and bake for 15 minutes or until a toothpick inserted in the center comes out clean. Let rest for 10 minutes. Remove from the pan gently.