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Zucchini Muffins

  • 12servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H
MineralsCopper, Natrium, Fluorine, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large eggs, preferably omega-

  2. 3 eggs, beaten

  3. 1/3 cup packed light brown sugar

  4. 2 teaspoons pure vanilla extract

  5. 3 cups grated fresh zucchini

  6. 2/3 cup canola oil, preferably expeller-pressed, plus more for greasing the muffin tins

  7. 2 teaspoons baking soda

  8. 1/2 teaspoon salt

  9. 3 cups unbleached all-purpose flour

  10. 2 teaspoons ground cinnamon

  11. 1/2 teaspoon ground nutmeg

  12. 1 cup chopped pecans

  13. 1 cup golden raisins

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F.

  2. In a large bowl, whisk together the eggs, brown sugar, and vanilla. Stir in the grated zucchini, canola oil, baking soda, and salt.

  3. In a separate bowl, whisk the flour with the cinnamon and nutmeg. Add the dry ingredients to the zucchini mix and stir well. Finally, stir in the pecans and raisins.

  4. Grease a 12-cup muffin tin with canola oil. Spoon the batter into the cups to fill them about 3/4 of the way. Bake for 25 to 30 minutes or until a toothpick or small knife inserted in a muffin comes out clean. (Alternatively, spoon the batter into a 8 x 5 x 3-inch loaf pan. Bake for 50 to 55 minutes or until the top of the loaf cracks and a toothpick or small knife inserted in the center of the loaf comes out clean.)5. Transfer the pan to a wire rack to cool for about 20 minutes. Then run a small paring knife around each muffin and remove them from the muffin tin.

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