Hi, I’m Becky from Clean Mama. This month I’m working my way through my DONE! list on the Clean Mama blog – while I work on the same list in my home. Thanks for having me here today, Taylor, I’m so excited to be with you to share a recipe and a couple tips!
I am always looking for ways to make things easier and more simple, especially when it comes to cooking and baking. Anytime I cook or bake, I try to double or triple the recipe to stock my freezer with home-baked goodness. I figure if I’m going to be in the kitchen anyway, I might as well make as much as my bowl and oven will hold to maximize that time.
Tis the season for zucchini and it’s been a bumper crop around here so it’s time for Big Batch Zucchini Muffins. Zucchini bread is always a favorite, but muffins bake up in half the time, can be tossed into a lunch bag or on a plate in a snap. Here’s my recipe (there’s a printable at the end of this post) – it’s flexible – add more ingredients or keep it simple. It has a moist, dense texture – perfect for a filling breakfast paired with yogurt, cheese, or an egg and some fresh fruit. The best part about this recipe is that it makes 4 DOZEN muffins – stock that freezer!
I start by prepping my zucchini – you’ll need 4 cups, peeled and grated – if you have a food processor, this is a snap (squeeze out the extra water from the zucchini with a clean towel)  If you have extra zucchini, freeze the grated zucchini for another batch or to sneak into pasta sauce or a veggie saute.

gather ingredients
mix dry ingredients together
mix wet ingredients together
mix dry + wet ingredients together with a big spoon until combined
add up to 2 cups of mix-ins (nuts, chocolate chips, dried fruit, coconut…)
use an ice cream scoop to evenly portion batter into the muffin cups
bake for 20-25 minutes until toothpick comes out clean
eat some, freeze some

I’d love for you to visit me at my little cyber spot – Clean Mama.