3 cups fresh zucchini, grated
2/3 cup unsalted butter, melted
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup walnuts
1 cup raisins or dried cranberries
- Preheat oven to 350°F. In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over zucchini mixture.
- In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir dry ingredients into zucchini mixture. Add in walnuts, raisins or cranberries if desired.
- Coat each muffin cup in muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin mixture equally among the cups, filling the cups completely.
- Bake on 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 to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from pan and let cool another 20 minutes.
Note: if using walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins.
This recipe is adapted from: http://simplyrecipes.com/recipes/zucchini_muffins/