The kids and I are swimming in zucchini, so we decided to make as many recipes as we can using this monster of a vegetable! This was our first new recipe of the week and they were great. Tyler decided that he does not like zucchini in muffins so he wasn't going to eat those "disgusting" this for breakfast. But once the other kids started on their second, he had to at least try them! Well to all of our surprise as well as his, he ate two as well and ate one later for a snack, crazy kid. So if my zucchini hating son likes them maybe your kids might like them as well. They were incredibly moist and just an all around tasty muffin. These will be baked again here for sure. Stay tuned for yet another yummy recipe to help use up all that zucchini.
Vanilla Zucchini Muffins
adapted from http://www.amandascookin.com
2 eggs
2/3 cup white sugar
1/3 cup brown sugar
1/2 cup coconut oil (you can use canola which is what I used)
1 tablespoon vanilla
2 cups shredded unpeeled drained zucchini
2 cups unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 cup golden raisins
1/2 cup chopped pecans or other nuts
Combine eggs, sugar, oil and vanilla. Stir in zucchini. Combine remaining dry ingredients and set aside 1/4 cup dry mixture and toss with raisins and nuts. Add zucchini mixture to remaining dry mixture and stir to blend. Fold in raisins and nuts. Place mixture 2/3 full into prepared muffin tins or cups. Bake in a 350 oven 20 to 25 minutes.
Makes about 12 muffins.
Comments