Zucchini Muffins Recipe-February 2024-www.zdask.com

　　SHERYL: The first time Wyatt had one of Chuck's zucchini muffins it was as if he'd died and gone to muffin heaven. I was thrilled, of course, because I knew he was actually eating zucchini without the fuss factor. Now, the first thing out of his mouth every morning is, "I want a keenie muffin!" Being the creature of habit that he is, I believe he would start every day with one of Chuck's muffins, and the nice thing about it is that Mommy can make them, too!

Ingredients

Makes 12 muffins

　　2 large eggs, preferably omega-3 eggs, beaten

　　1/3 cup packed light brown sugar

　　2 teaspoons pure vanilla extract

　　3 cups grated fresh zucchini

　　2/3 cup canola oil, preferably expeller-pressed, plus more for greasing the muffin tins

　　2 teaspoons baking soda

　　1/2 teaspoon salt

　　3 cups unbleached all-purpose flour

　　2 teaspoons ground cinnamon

　　1/2 teaspoon ground nutmeg

　　1 cup chopped pecans

　　1 cup golden raisins

Step 1

1. Preheat oven to 350°F.

Step 2

2. In a large bowl, whisk together the eggs, brown sugar, and vanilla. Stir in the grated zucchini, canola oil, baking soda, and salt.

Step 3

3. In a separate bowl, whisk the flour with the cinnamon and nutmeg. Add the dry ingredients to the zucchini mix and stir well. Finally, stir in the pecans and raisins.

Step 4

4. Grease a 12-cup muffin tin with canola oil. Spoon the batter into the cups to fill them about 3/4 of the way. Bake for 25 to 30 minutes or until a toothpick or small knife inserted in a muffin comes out clean. (Alternatively, spoon the batter into a 8 x 5 x 3-inch loaf pan. Bake for 50 to 55 minutes or until the top of the loaf cracks and a toothpick or small knife inserted in the center of the loaf comes out clean.)

Step 5

5. Transfer the pan to a wire rack to cool for about 20 minutes. Then run a small paring knife around each muffin and remove them from the muffin tin.