Zucchini Muffins
Use up your zucchini’s and make the family a batch of these easy zucchini muffins.
Servings: 12
Calories: 280kcal
Ingredients
- 2 Cups Flour
- 1 Cup Brown Sugar
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Cup Raisins
- 1/2 Teaspoon Cinnamon
- 1 1/2 Cups Unpeeled Grated Zucchini
- 3 Eggs
- 1 Teaspoon Vanilla
- 3/4 Cup Butter
Instructions
- Gather all the ingredients you need. Preheat the oven to 400. Then you will need to grater the zucchini. After you grater, the zucchini, set the shredded pieces aside to use later.
- Mix the dry ingredients. In a large bowl add the flour, baking soda, baking powder, salt, raisins, cinnamon, and brown sugar. Stir the ingredients together.
- Mix the wet ingredients. Add eggs, vanilla, and butter. Whisk the ingredients together.
- Pour the wet ingredients into the dry ingredients. Stir the mixture together, but don’t overmix the batter.
- Add the zucchini to the batter and stir around.
- Fill the muffin pan with muffin liners.
- Take a spoon and fill the muffin liners with batter all the way to the top.
- Place the muffins in the oven and bake for 20 minutes. To check if done insert a toothpick in the center and see if it comes clean.
- Enjoy!!
Notes
- Don’t overmix the batter. This can cause the muffins to become tough and rubbery.
- You don’t need to peel the zucchini. Just wash well and grater.
- You can use frozen zucchini’s if you prefer. Just thaw first and then squeeze out excess moisture.
- Bring the eggs to room temperature before adding to the recipe.
- To check if muffins are done insert a toothpick in the center of the muffin to see if it comes clean.
