Zucchini Muffins

Zucchini Muffins

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

zucchini muffinsSelecting 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


  • 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


  1. Preheat oven to 350 degrees F and line a 12 cup muffin tin with cupcake liners.
  2. Beat eggs with oil, sugar, and vanilla until well combined. Stir zucchini into mixture.
  3. In a separate bowl, mix flour with baking soda, salt, and baking powder. Then add cinnamon and nutmeg.
  4. Gradually beat dry mixture into wet mixture until a well combined batter is made. Stir nuts and raisins into mixture.
  5. 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.


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