Behind The Label

I grew up loving the moments in my grandma’s kitchen, where we would sit together measuring ingredients, wearing matching aprons, and the flour dusting the air. Her zucchini muffins were perfection… well, up until the recipe reached that dreaded line: “add chopped walnuts” or “stir in the almond extract.” For most, these few ingredients are just a tiny detail. However, for me, it was the point where I had to step back, watching a recipe I loved become out of reach because of my nut allergies.
So, I decided to rewrite this recipe into a fully nut-free zucchini muffin with the same warmth, same comfort, but with finally safe ingredients you can always enjoy creating lifelong memories with your loved ones!

Ingredients

• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2 teaspoons of cinnamon
• 3 eggs
• 2 cups sugar
• 1 cup oil
• 2 cups grated raw zucchini
• 2 teaspoons vanilla

Instructions

1. Preheat the oven to 350 degrees F
2. Combine the flour, salt, baking soda, baking powder, and cinnamon
3. Beat the eggs untill light
4. Stir in sugar, oil, zucchini, and vanilla extract into the eggs
5. Add the dry ingredients to the wet mixture and mix well together
6. Line 2 cupcake pans with muffin liners and evenly distribute the batter
7. Bake the muffins for about 30 minutes or untill an inserted toothpick comes out clean
8. ENJOY!!!