Zucchini muffins

You don’t need a mixer for this! July 2011 variation: instead of nuts and cranberries or raisins, add 1 1/2 c to 2 c fresh blueberries. Wow, is that good. 

Yield: 12 big muffins

  • 3 c grated fresh zucchini
  • 2/3 c unsalted butter, melted
  • 1 1/3 c sugar
  • 2 eggs, beaten
  • 2 tsp vanilla
  • 2 tsp baking soda
  • pinch salt
  • 3 c flour
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 c chopped walnuts or pecans (optional)
  • 1 c dried cranberries, or raisins (optional)

Preheat oven to 350°F. Prep the muffin tin: I grease mine, but you can use paper liners.

In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over, and then mix it in.

In a separate bowl, combine the flour, nutmeg, and cinnamon to combine thoroughly. Now add these dry ingredients to the zucchini mixture, and then stir in any optional walnuts, raisins, or cranberries.

Distribute the batter evenly among the muffin cups, filling them up completely. (If you have any extra batter, grease a custard cup or two, and fill those) Bake on the middle rack 25-30 minutes, until muffins are golden brown and the tops bounce back when you press lightly on them. Test with a long toothpick in the center of a muffin; the pick should come out clean.

Let the pan sit on a wire rack for 5-10 minutes, and then turn the muffins out and let them cool naked on the rack another 20 min.

NOTE: these freeze well.