Tender and full of flavor, we really enjoyed these zucchini nut muffins. The perfect way to use extra zucchini. We love all the spices in these zucchini muffins. They make the kitchen smell amazing while the muffins are baking and add flavor. Once baked, they're sweet and spicy with a little crunch from the nuts. For us, it made 12 muffins with no extra batter. Even as a child, I loved these muffins. Very moist and they have a great flavor.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Muffins Yield: 6 Servings
Ingredients :
- 1 medium zucchini or 2 small ones
- 2 large eggs
- 1/2 cup(s) vegetable oil
- 1 teaspoon(s) pure vanilla extract
- 1 1/4 cup(s) sugar
- 2 cup(s) all-purpose flour
- 1 1/2 teaspoon(s) cinnamon
- 1/2 teaspoon(s) nutmeg
- 1/4 teaspoon(s) ground cloves
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) baking powder
- 1 cup(s) chopped walnuts or pecans
Intructions :
- Shred unpeeled zucchini to measure 2 cups. Spread on paper towel to drain for 10 mins. Lightly blot the top of them.
- Preheat oven to 375 degrees.
- Beat together eggs
- oil
- vanilla
- and sugar until light.
- Mix flour with cinnamon
- nutmeg
- cloves
- salt
- baking soda
- and baking powder.
- Blend zucchini into egg mixture alternately with the flour mixture. Do not over blend.
- Fold in nuts.
- Spoon into lightly greased muffin cups.
- Bake for 20 mins or until the muffins are done. You can store the extra muffin batter
- tightly covered
- in the refrigerator for up to one week.
Rated 5/5 based on 71 Reviews
Keyword : recipe-American-Muffins-Bake