Zucchini Muffins Recipe


For those of you who prefer to use oil over butter, be my guest (use 1 cup vegetable oil instead of the butter) but I have to tell you, I've made these both ways, and the butter version tastes better.
If you are including both walnuts and dried fruit, you may have more batter than is needed for 12 muffins.
To measure out the flour if you don't have a kitchen scale, fluff up the flour in its container first. Then do a light scoop with a measuring cup in one motion. Level off the top with the side of a knife.

Yield: Makes 12-14 muffins

INGREDIENTS
  • 2 large eggs
  • 1 1/3 cup (280 g) sugar
  • 2 teaspoons vanilla extract
  • 3 cups (packed) grated fresh zucchini
  • 3/4 cup unsalted butter, melted
  • 2 3/4 cups (400 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1 cup walnuts (optional)
  • 1 cup raisins or dried cranberries (optional)

Special equipment:
  • A muffin tin

INSTRUCTIONS 
For full instructions kindly visit simplyrecipes.com.

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