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