zucchini muffins

This is always a hit with the kids.  In fact, I get written notes in my son’s knapsack from kids requesting the recipe!

Wet ingredients:

  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups grated fresh zucchini
  • 1 cup vegetable oil

 

Dry ingredients:

  • 2 cups all-purpose flour
  • 1 up whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1 cup walnuts (optional)
  • 1 cup raisins or dried cranberries (optional)

 

Method

You don’t need a mixer for this recipe.

  1. Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the oil. In a separate bowl, mix together the flours, baking soda, baking powder and spices. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
  2. Add muffin cups to your muffin pan. Use a spoon or ice cream scoop to distribute the muffin dough equally among the cups, filling the cups ¾ full. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
  3. Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 14 muffins. I got about 16 muffins from this batch.

Yield: Makes 14-16 muffins.