A Fragrant New Take On Zucchini Muffins

by Cait 9:05 AM 0 comments Connecticut Recipes

Every year, I grow zucchini in the garden. It's usually just one plant, but I always have a ton of zucchini.  I have had to get creative with new ways of using this abundant veggie.

I have made a lot of zucchini bread in the past, but I wanted to try a new variation.  After a trip to a wonderful local spice shop (Penzeys in West Hartford), I thought I'd try anise instead of cinnamon in the recipe. I know you either love anise or hate, but I LOVE it!

Side Note: Penzeys is a cool spice shop to bring a child.  They have a smelling sample jar for each spice in the shop. If you're talking to your kids about their senses (especially the sense of smell) it's a great place to explore that. They also have a kid corner with coloring activities.

Zucchini Muffins With Anise

1 1/2 c flour

1 TBSP ground anise, plus a pinch or two

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp baking powder

1 egg

1 c sugar

1 c shredded zucchini

1/4 c oil

1/2 c chopped nuts (optional)

Preheat the oven to 350.  Mix the sugar, oil, egg, and zucchini in a large bowel. Add the dry ingredients. Pour the batter into lined (or greased) muffin tins. Bake for 20 minutes. Check for doneness.  Enjoy!

This goes really well with tea. If you can't get enough of that licorice flavor (and happen to be nursing), I recommend Mother's Milk Tea to go with it.