It's that time of year again. Too many zucchini, no more people to whom to give them. If your friends are no longer answering the door when you knock, try camouflaging your zucchini in these delicious muffins. They'll love you and never know you've just handed off MORE zucchini! Muffins are a great way to use up some of those enormous ones.
Makes 12-14 muffins
Ingredients
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup walnuts (optional)
1 cup raisins or dried cranberries (optional)
Directions:
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 melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. 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.
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3 comments:
Yum! I like the idea of adding cranberries along with the nuts. Bet these are very pretty when they're cut open.
I love love love zucchini bready things. These sound fabulous!!
I've never cooked zucchini... and a neighbor just gave me a huge one! I will try this recipe! :) and share with her! :)
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