Zucchini Muffins
- 11 steps
- Original recipe
Your setup
- Medium bowl1.5 qt
Recipe information
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Recipe steps
Your setup
- Medium bowl1.5 qt
- 1
Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray
- 2
- 2 large eggs
In a large bowl, beat the eggs
- 3
- 1 ⅓ cups sugar
- 2 teaspoons vanilla extract
Mix in the sugar and vanilla extract
Prep ahead
Medium bowl A1.5 qt
- 3 cups grated fresh zucchini
- 4Medium bowl A3 cups grated fresh zucchini
- ¾ cup unsalted butter, melted
Stir in the grated zucchini and the melted butter
- 5
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon salt
In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt
- 6
Stir these dry ingredients into the zucchini mixture
- 7
- 1 cup walnuts
- 1 cup raisins or dried cranberries
Stir in walnuts, raisins, or cranberries if using
- 8
Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely, above the surface of the muffin tin
- Stay at the stove9
Bake at 350°F on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, 22 to 30 minutes
30:00
- Stay at the stove10
Set on wire rack to cool for 5 minutes
05:00
- Stay at the stove11
Remove muffins from the tin let cool another 20 minutes
20:00