Zucchini Muffins

My boyfriends mom's vegetable garden has been overflowing with giant zucchini lately, she is up to her ankles in them - must be her green thumb ; )

I nabbed a huuuge one the other day (I wish I'd taken a picture of that - I mean seriously she could be entering competitions!)and wanted to make something sweet so I settled on zucchini muffins. They turned out really yummy and so moist from the juicy zucchini so I'm sharing my recipe. I added walnuts and raisins for some extra flavor but you could substitute for cranberries or whatever you feel like.

 

Ingredients:

3 cups grated zucchini

2/3 cup melted unsalted butter

1 1/3 cup sugar

2 eggs, beaten

2 tsp vanilla essence

2 tsp baking soda

A pinch of salt

3 cups all purpose flour

2 tsp cinnamon

1/2  tsp nutmeg

1 cup walnuts

1 cup raisins (i used jumbo)

 

Preparation:

Preheat the oven to 350F. Spray your muffin pan with a little vegetable oil spray.

 

In a bowl mix together the eggs, sugar, and vanilla essence. Add the zucchini and melted butter and stir to combine, then add the baking soda and a pinch of salt.

 

In a separate bowl combine the flour, cinnamon and nutmeg. Fold in to the zucchini mixture and last add the walnuts and raisins.

 

Using a spoon or ice cream scoop spoon the mixture into the muffin pan cups filling them up to the top. Bake until the muffins are golden brown (around 30 minutes - or longer if you have an old electric oven like me!) Test for doneness with a toothpick/skewer, leave to cool a few minutes then remove from the pan and let cool 20 minutes or so and then enjoy!