Or in this case, zucchini muffins.

Imagine these suckers toasted with a little butter spread on them… Ohhhh yeah… I’m telling you, these are some seriously good muffins. Or bread. Either way, it’s the same recipe, just different baking pans!

Here’s the recipe:

2/3 cup melted unsalted butter, plus more for the pans
1 1/3 cup sugar
2 eggs, lightly beaten
2 tsp vanilla
3 cups grated zucchini
3 cups all-purpose flour
2 tsp cinnamon
½ tsp nutmeg
¼ tsp allspice
2 tsp baking soda
½ tsp kosher salt
1 cup dried cranberries
1 cup chopped toasted walnuts

Preheat the oven to 350° F. Grease the muffin tins (or bread pans) with butter. Combine the melted butter, sugar, eggs, and vanilla in a large bowl. Mix well. Stir in the grated zucchini.

In a separate bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking soda, and salt. Add the dry ingredients to the zucchini mixture, and stir until combined. Stir in the dried cranberries and walnuts.

Plop the batter into the muffin tins (or bread pans). The batter should come all the way to the top.

Bake until golden brown, about 25 minutes. Set the pans on wire racks for a few minutes, then pop the muffins out and place them directly on the wire racks to cool completely.

I really love this zucchini bread/muffins recipe. They’re not too heavy, not too sweet, wonderful texture. And hey, they use up zucchini, so you know I’m happy!