When I was seven or eight, I absolutely adored my grandma’s zucchini bread. Every time I she visited, I begged her to make me two loaves so I could bring a piece in my lunch, have another piece for an after-school snack, and eat a third for dessert after dinner. It’s a wonder I didn’t turn green from a zucchini overdose!
I began craving zucchini bread recently, and I set out to find a recipe to rival my grandma’s. I slightly amended the zucchini muffins recipe that I found because (1) I didn’t have honey, so I substituted brown sugar and an extra ½ tbsp of milk, and (2) I added ½ tsp of nutmeg because it smelled scrumptious sitting next to the cinnamon on my spice shelf. The zucchini muffins exceeded my expectations, and it took every ounce of self-discipline I possess not to eat all 12 after I pulled them out of the oven!