Zucchini Walnut Muffins
If you find yourself with an abundance of zucchini from your garden and are wondering how to use it all up, look no further than this delightful zucchini walnut muffin recipe! With enough batter to make 24 muffins or two large loaves of zucchini bread, it's a versatile option for making a satisfying treat. Personally, I love the convenience of muffins as they make for a quick “on-the-go” snack or a delicious grab-and-enjoy breakfast. However, if you're torn between muffins and bread, an alternative would be to make a dozen muffins and utilize the remaining batter to create a tasty loaf. This way, you can indulge in the best of both worlds and savor every last zucchini-filled bite!
Zucchini Walnut Muffins
Ingredients
4 eggs
1 cup canola oil
3 & ½ cups all-purpose flour
2 cups sugar
1 & ½ teaspoons baking soda
1 & ½ teaspoons salt
¾ teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla
2 cups grated zucchini, unpeeled
1 cup chopped walnuts
1 cup raisins
Instructions
Preheat oven to 350°
With clean hands, press the water out of the zucchini and set aside.
In a medium bowl, combine the flour, sugar, baking soda, salt, baking powder, and cinnamon.
In a large bowl, beat the eggs and then add the canola oil and vanilla.
Combine dry ingredients with wet and then add zucchini. Gently fold in the raisins and nuts.
Pour batter into a muffin tin sprayed with nonstick spray.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Enjoy!
