Vanilla. I love vanilla. Every fall I shred, drain and freeze a bunch of zucchini. So I grabbed a few bags from the freezer and went to work on this simple zucchini muffin recipe. The recipe called for nuts and raisins, so I used golden raisins and some chopped pecans I had in the pantry. You can use your favorites. Walnuts would be great too, as would dried cranberries or even blueberries!
For these zucchini muffins, I also used coconut oil instead of the called for vegetable oil. Coconut oil can be used interchangeably with vegetable or canola oil in many recipes.
Vanilla Zucchini Muffins
I have to admit, I actually did not like this recipe at first. In fact, it was one of those “can’t wait to get it out of my mouth and down the sink” type of “not like”. :-/ The muffins smelled awesome and looked great, so I left them on a plate in the kitchen to see if anyone else would try them. They did, and loved them. My daughter and two of my sons, plus one of their friends all thought they were great!
See, I’m not sure why, but things always seem to taste better to me once they’ve sat for a while. I don’t know if I set my taste buds up for failure by expecting too much or what, but sometimes things just have to sit. I think it might be because I’ve been working with the ingredients, tasting the batter and smelling everything, my senses just go on overload.
Well, I’m really glad I didn’t just dump these muffins. I actually ended up loving them the next day! In fact, these ended up as one of my favorite muffin recipes! I know, I’m weird. *shrug* I had two muffins for breakfast this morning. They have a great vanilla flavor with that added chew from the raisins. If you like zucchini treats, I say go for it and try these!
More from me you might like:
- Chocolate Zucchini Bread (this ROCKS)
- Morning Glory Zucchini Bread (this ROCKS even more!)
- Banana Upside Down Muffins
- Sunflower Whole Wheat Quick Bread
Vanilla Zucchini Muffins
Print RateIngredients
- 2 eggs
- 1 cup sugar
- 1/2 cup coconut oil you can use canola
- 1 tablespoon vanilla
- 2 cups shredded unpeeled drained zucchini
- 2 cups unbleached all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup golden raisins
- 1/2 cup chopped pecans or other nuts
Instructions
- Combine eggs, sugar, oil and vanilla. Stir in zucchini. Combine remaining dry ingredients and set aside 1/4 cup dry mixture and toss with raisins and nuts. Add zucchini mixture to remaining dry mixture and stir to blend. Fold in raisins and nuts. Place mixture 2/3 full into prepared muffin tins or cups. Bake in a 350 oven 20 to 25 minutes.
Amanda Formaro
Latest posts by Amanda Formaro (see all)
- Cranberry Orange Spiral Cookies - December 4, 2019
- Chocolate Mint Cookies - December 3, 2019
- Homemade Gingersnap Cookies - December 2, 2019
Michelle says
Question ?!! What about frozen zuccinni ? Do I drain it before I add it ? I was told the juices need to be included ? Really confused . Please help :)
Amanda says
Hi Michelle. In this particular recipe you drain the zucchini before adding it (see the ingredient list). However, I always save the juice in the freezer and add it to soups and stews :)
Lezly says
these are amazing,I added chocolate chips, NO REGRETS:)
Sophia says
Awesome muffins! They look delicious, and HEALTHY! Woo! My fave muffins would have to be these Spice Muffins with Maple Cinnamon Frosting but I don't think they're as healthy as yours. Thanks for sharing!
Carolyn says
These sound great! I love zucchini bread and muffins.
Anonymous says
I am going to try these in the next few days, I was thinking of cream cheese frosting on top. Two kinds of yum.
Amanda says
Thanks ladies! They were yummy!
Lo says
OK – I'm all over this idea. Chocolate zucchini bread/muffins are good — but vanilla … YUM. Love it.
Tasty Eats At Home says
They sound great! I had that happen to me lately with muffins – it's like they were gooey out of the oven, and I didn't like them. But I let them cool completely, and then they were great! Some baked stuff just needs time, I guess!
baking.serendipity says
I love vanilla too, and totally agree with you on the fact that everything tastes better after it's sat for a bit. (Except maybe cookies fresh out of the oven!!) I think it gives the ingredients a little extra time out of the oven to reach their full potential :)
Amanda says
Winnie – I'm still up in the air about coconut oil. I used it in one recipe that was a disaster because you had to mix cold eggs with oil and the oil solidifies in temps under 70 or 72? Haha
Mags, Tami, vanilla – hope you try them, they really were good!
Ingrid – HA HA! I love you Ingrid, you totally crack me up LOL That's how I felt too! They really did end up being good, but I literally spit it out over the sink. It was weird, it didn't taste bad, it just had a dry consistency that just gagged me! I waited till later and the kids were enjoying them, so the next morning I had two for breakfast and they were great. Go figure! lol
Ingrid says
LOL, Amanda I have mixed feeling about these. At first I was vanilla, yum! Then I was raisins, ew. I decided to ignore your raisin comment because I can just leave them out but then you said these were "spit 'em out" not good. THEN you leave me with leave 'em for the next day and YOU LOVED 'EM! My head is spinning can you just pass me one already. :)
~ingrid
vanillasugar says
wow, now that sounds like a good flavor-combo. i have to try this!!
Tami says
I'm sure that I would love these, I'm a zucchini lover from way back. hahaha!
Mags says
You know I'm a muffin freak so of course I'm going to have to give these a try. Hubby brought home two big zucchinis from work today.
Winnie says
Love that you used coconut oil- I use it all the time for baking (and feel it's preferable health-wise to canola). I'm glad you gave them a second chance…I think they look delicious!