Vanilla Zucchini Muffins

Servings: muffins

Calories: 236cal

Preheat oven to 350F. Grease or line a muffin tin with paper cups.
Combine eggs, sugar, oil, and vanilla in a large bowl. Stir in zucchini.
2 eggs, 7.4 ounces granulated sugar, 1/2 cup coconut oil, 1 Tablespoon pure vanilla extract, 10.3 ounces shredded unpeeled drained zucchini
Combine remaining dry ingredients. Set aside 1/4 cup of the dry mixture.
9.8 ounces unbleached all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon
Toss the 1/4 cup of the dry mixture with the raisins and nuts.
1 cup golden raisins, 2.1 ounces chopped nuts
Add zucchini mixture to remaining dry mixture and stir to blend. Fold in raisins and nuts.
Fill each muffin tin cavity 2/3 full of the batter. Bake for 20-25 minutes or until a toothpick comes out clean.

Author: Amanda Formaro

5 from 2 votes

There's no need to peel zucchini before shredding. The skin is thin and tender and softens completely as the muffins bake. I shred mine on a large box grater, then set the shreds in a colander or a clean kitchen towel and press out the excess liquid. You want it well-drained but not bone dry. Frozen shredded zucchini works too. Just thaw it and drain off the water it releases before measuring.
I like the subtle richness coconut oil gives the crumb, but canola or any neutral vegetable oil works just as well in equal measure. A quick tip if you use coconut oil: bring your eggs to room temperature first. Coconut oil solidifies below about 72°F, and cold eggs can make it seize into little clumps.
Draining the zucchini keeps the batter at the right consistency. Otherwise, the muffins will likely come out soggy. You don't want to overly dry out the zucchini, as the moisture does play an important role, but excess moisture should be patted off with a paper towel or clean kitchen towel.

Course: Breakfast

Cuisine: American

Prep Time20

Cook Time25

Total Time45