- 2 large fresh grated zucchini (3 heaping cups(
- 2/3 cup of melted butter
- 1 1/3 cup of sugar
- 2 eggs, beaten
- 2 teaspoons vanilla
- 2 teaspoons baking soda
- Pinch of salt (1/8 tsp approx.)
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 cup of walnut pieces (optional)
- 1 cup of raisins(optional)
- Preheat the oven to 350 degrees.
- In a large mixing bowl, combine the sugar, eggs and vanilla.
- Stir in the grated zucchini and then the melted butter
- In a separate bowl, mix together the flour, baking soda, nutmeg, cinnamon and salt.
- Stir these dry ingredients into the zucchini mixture.
- Stir in walnuts and raisins if you are using them.
- Generously grease your muffin tins with shortening, making sure that the cups are completely greased and a little on the top edges too.
- Use a tablespoon to distribute the batter evenly between the cups, filling up to the top of the lip and rounded on the top.
- Bake on the middle rack of oven for approximately 20 minutes or until muffins are golden brown and the top of the muffins bounce back when you press on them. Test with a long toothpick or bamboo skewer to make sure the center of the muffins are done. The toothpick should come out dry. (I sometimes use a piece of uncooked spaghetti if toothpick or skewer is not available.)
- Take muffins out of oven and set on a wire rack to cool for 5 minutes while still in muffin tin.
- After 5 minutes, remove muffins from tin and cool on a wire rack for another 20 minutes.