Zucchini Muffins

Zucchini Muffins
Prep time
Cook time
Total time
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.
Recipe type: Muffin
Cuisine: International
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.