Name: Zucchini Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: 2 large eggs -; 1 1/3 cup (280g) sugar -; 2 teaspoons vanilla extract -; 3 cups (packed) grated fresh zucchini -; 3/4 cup unsalted butter, melted -; 2 3/4 cups (400g) all-purpose flour -; 1 teaspoon baking soda -; 1 teaspoon baking powder -; 2 teaspoons cinnamon -; 1 teaspoon ground ginger -; 1/2 teaspoon nutmeg -; 1/4 teaspoon salt -; 1 cup walnuts (optional) -; 1 cup raisins or dried cranberries (optional) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Zucchini Muffins

1. 2 large eggs -

2. 1 1/3 cup (280g) sugar -

3. 2 teaspoons vanilla extract -

4. 3 cups (packed) grated fresh zucchini -

5. 3/4 cup unsalted butter, melted -

6. 2 3/4 cups (400g) all-purpose flour -

7. 1 teaspoon baking soda -

8. 1 teaspoon baking powder -

9. 2 teaspoons cinnamon -

10. 1 teaspoon ground ginger -

11. 1/2 teaspoon nutmeg -

12. 1/4 teaspoon salt -

13. 1 cup walnuts (optional) -

14. 1 cup raisins or dried cranberries (optional) -

How to cook deliciously - Zucchini Muffins

1. Stage

Preheat the oven to 350°F (175°C). Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray.

2. Stage

Make the batter: In a large bowl, beat the eggs. Mix in the sugar and vanilla extract. Stir in the grated zucchini and the melted butter. In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.

3. Stage

Combine the wet and dry ingredients: Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in walnuts, raisins, or cranberries if using.

4. Stage

Fill the muffin pan: Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely, above the surface of the muffin tin.

5. Stage

Bake: Bake at 350°F on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, 22 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes. Did you enjoy this recipe? Let us know with a rating and review!