My wife once asked me to make her some Zucchini Muffins. Yes, you heard that right. Why? Not sure. Maybe because they are healthier? In any case, happy wife, happy life. So I made these for her.
I've posted on this blog before that I am not a big fan of Zucchini. I wish I knew why I didn't care for Zucchini so I can begin to enjoy them. I mean they don't have that much flavor.
Anyways, I had to try one of these Zucchini muffins and they turned out much tastier than I thought they would. My Dad would be so proud if he knew I tasted Zucchini.
💭 Recipe Tip
Don't you hate it when raisins get stuck together in a big clump? To unstick the raisins, wet your hands with a little water then work the raisins apart.
🥜 Nut Allergies
This recipe may contain peanuts or other nuts and seeds as one of its ingredients. Please take the appropriate precautions.
For more great recipes with Zucchini, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Zucchini Muffin recipe (see recipe card for quantities): All Purpose Flour, Baking Soda, Salt, Ground Cinnamon, Eggs, White Sugar, Zucchini, Vanilla Extract, Baking Powder, Vegetable Oil, Raisins and Walnuts.
🥣 How to Make Zucchini Muffins
Preheat the oven to 350°F.
In a mixing bowl, sift the flour, baking soda, salt, baking powder and cinnamon. Set aside.
In a large mixing bowl, combine eggs, oil, sugar, zucchini, and vanilla extract. Whisk until well mixed.
Add the flour mixture to the wet mixture and mix until smooth.
Fold in the raisins and optionally the chopped nuts and mix. Spoon the batter into greased muffin cups.
Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 15 minutes before removing them to a wire cooling rack.
Zucchini Muffins
Equipment
- Muffin Pan
- Bowl for Mixing
Ingredients
- 2 Cups All Purpose Flour
- 2 teaspoon Baking Soda
- 1 teaspoon Salt
- ¼ teaspoon Baking Powder
- 3 teaspoon Ground Cinnamon
- 3 Eggs
- 1 Cup Vegetable Oil
- 1 ½ Cups White Sugar
- 2 Cups Zucchini, shredded
- 2 teaspoon Vanilla Extract
- 1 Cup Raisins
- 1 Cup Walnuts, chopped
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, sift the flour, baking soda, salt, baking powder and cinnamon. Set aside.
- In a large mixing bowl, combine eggs, oil, sugar, zucchini, and vanilla extract. Whisk until well mixed.
- Add the flour mixture to the wet mixture and mix until smooth.
- Fold in the raisins and optionally the chopped nuts and mix. Spoon the batter into greased muffin cups.
- Bake for 35 minutes or until toothpick inserted in center comes out clean.
- Let the muffins cool in the pan for 15 minutes before removing to a wire cooling rack.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Sharon
Made these zucchini muffins as I had loads of zucchini. These were so easy to make and did not take much time. The only ingredient I left out was the nuts as I have a son who has a nut allergy. But I must say I added double raisins as these are a favourite in my family. They freeze very well and are good for breakfast.