Hey all,

I wanted to share with you another recipe from my family recipe book. But first, a little back story…

When I was in high school, I dated a boy named Brad. Brad ate the same lunch every day. He had a peanut butter and honey sandwich wrapped in wax paper, an apple, and a zucchini muffin all packed in a brown paper bag.

I tried the muffins and they were SO good. Brad then started to bring two muffins to school every day, one for me and one for him (insert the awww here). Eventually my mom asked his mom for the recipe and they will now forever be known as Bradley’s Zucchini Muffins.

The BEST Zucchini Muffins | Sweet, moist, and delicious! | Check out this secret family recipe and more over at WildRoseFarmer.com

Bradley’s Zucchini Muffins

2 cups grated zucchini
1 cup brown sugar
1 cup white sugar
3 beaten eggs
3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 cup oil (I use vegetable oil)
3 tsp vanilla
1 tsp salt
4 tsp cinnamon
1/2 cup chocolate chips
1 cup love

Preheat over the 325 degrees.
Combine all ingredients in a large bowl and mix well. Spoon into muffin tins lined with paper muffin cups. Bake at 325 for approximately 20 minutes. Check with toothpick to make sure they’re done. Makes approximately 2 dozen.

There you have it! If you are looking to lighten to sweetness, I have halved the amount of sugar before and they tasted just fine. But you can’t forget the very last ingredient on the list. That makes them taste the best!

Much love,


What to do with your giant zucchini? Made delicious muffins of course! | The BEST Chocolate Chip Zucchini Muffin recipe | #WildRoseFarmer
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