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Zucchini Muffins

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Zucchini Muffins

Zucchini Muffins

Diana Rattray
These tasty zucchini muffins would also be delicious with about 1/2 cup of chopped walnuts or pecans, either in addition to the carrots or to replace them.

Ingredients:

  • 2/3 cup vegetable oil
  • 2 large eggs
  • 2/3 cup granulated sugar
  • 1/2 cup light or dark brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 1/2 cups finely shredded unpeeled zucchini
  • 1/2 cup finely shredded carrot

Preparation:

Grease and flour 12 muffin cups. Heat oven to 375°.

In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.

Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.

Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.

Makes 12.
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User Reviews

 5 out of 5
PERFECT! - BUT!!, Member blackrose37

This turned out amazing but needed a little something extra for my sugar fiend of a husband. I added 1/4 cup more carrots to the recipe to make up for my crumble top. I made a top of brown sugar, oatmeal, flour, and REAL butter. You really just kinda wing it - I do every time. I grab a handful of the 'dry' ingredients and then throw in two table spoons of melted butter then mix it all by hand. If it's to dry I add more butter, it it's to wet I add more flour. You just sprinkle the crumble over the top of the muffins before putting them into the oven. Make sure to cover it really well because some does fall off when removing the muffins from the tray and not all of it will stay.

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