Perfect for little ones! Uses very little sugar but has just the right amount of sweetness. Adapted from epicurious.
INGREDIENTS
- 3 cups shredded zucchini, squeezed dry (important! soggy muffins are gross)
- 2 large eggs
- 1/3 cup packed brown sugar (or a heaping cup of turbinado)
- 2 tsp vanilla
- 2/3 cups melted butter or oil, or some combo (I did 1/3 cup butter, 2/3 avocado oil)
- 1/2 tsp salt
- 2 tsp baking soda
- 3 cups flour
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 cup chopped nuts (pecan or walnuts)
- 1 cup raisins
INGREDIENTS
- Preheat oven to 350F
- In a large bowl, whisk eggs, vanilla, sugar, oil. Then mix in zucchini.
- In separate bowl, mix flour, salt, spices, baking soda. Â Slowly add mixture to large bowl with zucchini.
- Fold in raisins and nuts.
- Butter up a 12 cup muffin pan. Fill cups until almost full. Bake 25min or until toothpick comes out from center clean. Set aside and cool. **also fills 3.5 mini muffin pans. 5x8x3 loaf pan also works, but bake 50 min until top of loaf cracks and small knife inserted in center comes out clean.