I am so happy to share this recipe for Raisin Nut Zucchini Muffins-these healthy muffins are easy to make and popular with kids and adults! They freeze well too!

I love baking with my son, Blake. He loves to cook and is mad about using kitchen tools. He has been cutting the vegetables since he was 2. And although we had to start him with a butter knife, he has been graduating slowly up to the sharper ones. But his favorite kitchen tool?! The boss kitchen aid mixer of course!

He’s the cutest baker ever. Or maybe I am just biased. When I tell him we are making muffins and his face lights up, it makes my day! We recently made Zucchini Muffins and since these are customizable, he’s got his very own flavor going on. I must say that the addition of the raisins and the pecans made these even tastier.

And, as a mom,I was happy to find any excuse to get more vegetables in his diet. Om-Nom-Nom, these are so good and good for you.

Have a great day!

Print Recipe

Zucchini Muffin Recipe

Raisin Nut Zucchini Muffins - These healthy muffins are easy to make and popular with kids and adults! They freeze well too!

Prep Time

20 minutes

Cook Time

20 minutes

Servings

regular muffins

Ingredients

• 2 cups shredded zucchini
• 3 large eggs
• 3 cups Flour
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 2 tsp cinnamon
• 1 tsp Salt
• 1 cup sugar
• 3/4 cup Brown Sugar
• 1/2 cup oil
• 1/2 cup unsweetened applesauce
• 2 tsp Vanilla
• 1 cup walnuts or pecans
• 1/2 cup Raisins

Prep Time 20 minutes Cook Time 20 minutes Servings regular muffins Ingredients 2 cups shredded zucchini 3 large eggs 3 cups Flour 1 tsp Baking Soda 1 tsp Baking Powder 2 tsp cinnamon 1 tsp Salt 1 cup sugar 3/4 cup Brown Sugar 1/2 cup oil 1/2 cup unsweetened applesauce 2 tsp Vanilla 1 cup walnuts or pecans 1/2 cup Raisins

Instructions

1. Preheat oven to 350. Grease muffin tins or use muffin liners. In a mixing bowl, blend oil, applesauce, and eggs together. Add vanilla, sugar, and brown sugar. Mix until smooth. In a separate bowl, whisk flour, baking soda, salt, and cinnamon together. One cup at a time, add dry mixture to wet and blend before adding next cup until all are just mixed. Using a spoon, stir in the shredded zucchini. Stir in raisins and nuts. Spoon batter to ¾ full in muffin tins. Bake for 16-20 minutes or until golden brown. Increase baking time for larger muffins.