Zucchini Muffins with Raisins and Nuts-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.
Frequently asked questions:
The moisture content of zucchini can vary quite a bit depending on the source and season. They tend to be more dry when purchased at the grocery store or they are not in season. I grow zucchini in my garden, and mine are always pretty moist. If you end up with some that you find to be a bit too dry after shredding, you can spray a little water on it and use a fine mesh sieve to remove any excess moisture.
I love these muffins with crunchy nuts and the raisins make it a little more interesting. You can omit either or both though if you prefer them without. You can also substitute the raisins for cranberries or any other dried fruit you like.
You sure can! I would allow them to cool and par-freeze them till solid and place them in a freezer safe plastic bag. The should be good for about 2 months once frozen. Pull from freezer and let thaw on the countertop for about an hour. Enjoy!
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!
Zucchini Muffin Recipe
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
- ¾ cup Brown Sugar
- ½ cup oil
- ½ cup unsweetened applesauce
- 2 tsp Vanilla
- 1 cup walnuts or pecans
- ½ cup Raisins
Instructions
- 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.
Nutrition
Not Sure
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Katherines Corner says
oh no I just drooled a little. LOL yummm xo