Healthy Zucchini Muffins

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

  1. Preheat oven to 350F
  2. In a large bowl, whisk eggs, vanilla, sugar, oil. Then mix in zucchini.
  3. In separate bowl, mix flour, salt, spices, baking soda.  Slowly add mixture to large bowl with zucchini.
  4. Fold in raisins and nuts.
  5. 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.
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