This time of year everyone seems to have zucchini to give away! Here's a delicious recipe to use some of them and enjoy a healthy muffin for breakfast or just a snack.
Author: Deb Abbott
Recipe type: Muffin
Serves: 12 muffins
- ⅔ cup Kricklewood Sunflower Oil
- 3 cups (densely packed cups) grated fresh yellow and green zucchini
- 1¼ cup sugar
- 2 eggs, beaten
- 2 teaspoons vanilla
- 2 teaspoons baking soda
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 cup pecans chopped
- 1 cup raisins
- 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 Sunflower Oil.
- In a separate bowl, mix together the flour, baking soda, nutmeg, cinnamon, and salt. Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in pecans, raisins or cranberries.
- Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray or use paper muffin cups. Use a scoop 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.