Zucchini Muffins

Recipe created by SheKnows on Sep 16, 2010
View more recipes by SheKnows.

Recipe Comments
Max 5 stars
5
My Rating
(1 Rating)

Prep: –
Cook Time: 35 min
Total: 35 min
Serving: Makes 12 servings

zucchini muffins Selecting the perfect summer squash is fairly simple. Just look for unbruised, medium sized (for the best flavor and texture), heavy squash with a bright color. Also, they should have fairly soft skin, meaning they are not over- or under- ripe and the insides are ready to eat.

Zucchini bread is one of my favorite uses for summer squash and you can make muffins, too

Ingredients

3 eggs
1 1/2 cups vegetable oil
2 cups granulated sugar
2 teaspoons vanilla extract
2 cups coarsely grated zucchini
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
2 cups chopped pecans
2 cups raisins

Directions

Preheat oven to 350 degrees F and line a 12 cup muffin tin with cupcake liners.
Beat eggs with oil, sugar, and vanilla until well combined. Stir zucchini into mixture.
In a separate bowl, mix flour with baking soda, salt, and baking powder. Then add cinnamon and nutmeg.
Gradually beat dry mixture into wet mixture until a well combined batter is made. Stir nuts and raisins into mixture.
Pour batter into muffin tins, filling about 3/4 of the way full. Bake muffins 30 to 35 minutes, or until a toothpick comes out clean. Remove muffins from tin and let cool.