Even though we aren’t quite into the zucchini growing season here in Michigan, where we look around and shrug our shoulders as to what to do next with these ever abundant vegetables…I think this recipe will do justice and give us practice for when the season comes upon us.
Much like a take on banana bread, this offers a little twist and something different.
~ 3 cups grated fresh zucchini
~ 1 1/3 cup sugar
~ 2 eggs, beaten
~ 2 teaspoons vanilla
~ 2 teaspoon baking soda
~ Pinch of salt
~ 3 cups all purpose flower
~ 2 teaspoons cinnamon
~ 1/2 teaspoon nutmeg
~ 1 cup raisins, walnuts or cranberries (optional)
~ 2 tablespoons powdered sugar
Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
In a separate bowl, mix together the flour, baking soda, nutmeg, cinnamon, and salt. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely.
Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.
Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes. Sprinkle with powdered sugar.