Zucchini muffins

Zucchini muffinsMy coworker—and good friend—Lauren recently brought me a zucchini she grew in her garden that was the size of a small cat. And so the challenge began: How the heck do I use this entire thing?

After making a huge zucchini casserole and sautéed zucchini, I still had almost a half of this bad boy left. So instead of making a traditional zucchini bread like most people choose to make, I decided to make muffins. But not just any muffins … mini muffins. The thing I love about this recipe is that it has the zucchini, but it also has a bit of crunch from toasted walnuts and some sweetness from golden raisins.

Servings: About 24 mini muffins

¾ cup all-purpose flour
½ cup sugar
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
1 egg
¼ cup canola oil
1 cup finely shredded unpeeled zucchini
½ cup toasted walnuts, chopped
¼ chopped raisins


  1. In a bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Combine the egg and oil in a separate bowl, and then stir the wet ingredients into the dry ingredients just until moistened. Fold in the zucchini, walnuts, and raisins.
  2. Coat mini muffin cups with cooking spray or use paper liners. Fill about three-fourths full with batter. Bake at 350°F for 22 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

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