Yummy Zucchini Muffins Recipe
This wasn’t a dish that I thought would make it onto Chasing James Beard, but they were really good, lol. I made them on a whim because I had a zucchini in the fridge when I came back from Cabo San Lucas, Mexico that I didn’t want to go bad, so I made up a recipe for zucchini muffins to get rid of it. I’ve eaten one everyday since I have been back and haven’t tired of it since. What’s great is that it actually tastes better as the days go by and doesn’t dry out because of the zucchini. I’ve just had them out on the counter, uncovered, and the texture has stayed great.
Just a warning though, I threw stuff in a bowl without measuring anything, so all these measurements are guesses.
1 medium zucchini grated
3 cups of all-purpose flour
1 ½ cups of white granulated sugar
Pinch of salt
Pinch of baking soda
Really big pinch of baking powder
2 handfuls of raisins
Water (maybe ½ – ¾ of a cup)
½ cup of oil
Splash of vanilla extract
Major sprinkle of cinnamon…maybe just take a handful and throw it in
A few pinches of allspice
Sprinkle of nutmeg
Optional: You can add in nuts or oats.
I used cupcake liners for an easy clean up, but you can bake directly in an oiled muffin tray.
I *think* that’s it.
Mix together the flour, sugar, salt, baking soda, cinnamon, nutmeg, allspice and baking powder. Mix in each ingredient, one by one: eggs, vanilla, water, oil, zucchini and raisins. Pour into each liner, leaving about 1 CM from the top. Bake at 350 degrees for 20-30 minutes, depending on your oven. When the top looks cooked, just poke a toothpick into one muffin to make sure no raw batter comes out on it.