zucchini nut muffins
Even as a child, I loved these muffins. Very moist and they have a great flavor.
Blue Ribbon Recipe
Tender and full of flavor, we really enjoyed these zucchini nut muffins. The perfect way to use extra zucchini. We love all the spices in these zucchini muffins. They make the kitchen smell amazing while the muffins are baking and add flavor. Once baked, they're sweet and spicy with a little crunch from the nuts. For us, it made 12 muffins with no extra batter.
prep time
15 Min
cook time
20 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1 medium zucchini or 2 small ones
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup chopped walnuts or pecans
How To Make zucchini nut muffins
-
Step 1Shred unpeeled zucchini to measure 2 cups. Spread on paper towel to drain for 10 mins. Lightly blot the top of them. -
Step 2Preheat oven to 375 degrees.
-
Step 3Beat together eggs, oil, vanilla, and sugar until light.
-
Step 4Mix flour with cinnamon, nutmeg, cloves, salt, baking soda, and baking powder.
-
Step 5Blend zucchini into egg mixture alternately with the flour mixture. Do not over blend.
-
Step 6Fold in nuts.
-
Step 7Spoon into lightly greased muffin cups.
-
Step 8Bake for 20 mins or until the muffins are done. You can store the extra muffin batter, tightly covered, in the refrigerator for up to one week.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Muffins
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Collection:
Favorite Breads
Collection:
Fresh Finds
Method:
Bake
Culture:
American
Ingredient:
Flour
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