Zucchini Muffins

Zucchini Muffins:

3 cups grated fresh zucchini
2/3 cup melted unsalted butter
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup walnuts (optional)
1 cup raisins or dried cranberries (optional)

Preheat your oven to 350°F (175°C).
In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon.
Stir the dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if you choose to use them.

Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely.

Bake on the middle rack until muffins are golden brown, about 25 to 30 minutes. Test with a toothpick to make sure the center of the muffins are done. Set to cool a few minutes before removing them from the pan to cool completely.

photo 7 300x224 Zucchini Muffins
The finished product are the muffins in the middle.

One Response to “Zucchini Muffins”

  1. [...] Click here to check out our Zucchini Muffin recipe [...]

    Pingback by Let's talk Squash | Sustainable and Frugal on September 22, 2012 at 5:48 pm

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