Z-licious – Zucchini Nut Muffins

Ever since I first started cooking back in my 4-H days, this has been one of the recipes that I have turned to time and time again.  These puppies are winners, collecting for themselves quite the swagger of ribbons and plaques.

A strange combination of ingredients come together to form this succulent muffin.  Dense and moist these muffins are jam packed with just about every food group represented (with the exception of dairy – great for those who are lactose intolerant).

The Zucchini Nut Muffin makes a great addition to any lunch box! If you have individuals with nut allergies, never fear.  The nuts in these muffins can easily be omitted.

Zucchini Nut Muffins

• 3C Flour
• 1tsp Baking Powder
• 1tsp Baking Soda
• 1tsp Salt
• 1tsp Cinnamon
• 2C Sugar
• 4 Eggs (at room temperature)
• 1C Oil
• 2C Zucchini (grated and unpeeled)
• 1/2tsp Vanilla
• 1C Nuts (walnuts or pecans – coarsely chopped)
• 1C Raisins/Sultanas

• Preheat oven to 220C (350F); grease muffin tin
• Sift dry ingredients (flour, baking powder, baking soda, salt, cinnamon); set aside
• In an electric mixer, combine sugar and eggs, beating at a medium speed for 2 minutes
• Gradually add oil in a slow, steady stream, beating constantly for 2-3 minutes
• Add grated zucchini and vanilla
• Stir in nuts and raisins
• Fold in sifted dry ingredients until just combined  (do not overmix)
• Spoon batter into muffin tin, filling approx 2/3 full
• Bake for approx 25 minutes or until golden and skewer comes out clean

  

• Turn onto rack to cool
• Makes approx 30 muffins

Enjoy!