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Greetings. This recipe uses up some of the extra summer zucchini, and comes together pretty fast in the morning with a little planning. Put the colander of shredded squash to drain in a bowl in the fridge overnight. Measure and mix the dry ingredients at night, and leave the bowl covered with plastic wrap on the counter so it’s ready to go. Using oil, rather than butter would save time, but I haven’t tried that. Two substitutions which did work well were to exchange the regular flour with spelt flour, and chocolate chips for the raisins.
Zucchini Muffins
1 heaping cup shredded zucchini
1½ cups flour 1/3 cup sugar 1 tablespoon cinnamon
½ teaspoon baking soda ½ teaspoon salt
½ cup raisins ½ cup chopped walnuts
1/3 cup melted butter, cooled slightly
2 eggs 1 tablespoon vanilla
Place zucchini in colander and allow to drain for at least 1
hour, preferably longer. Preheat oven to 350 degrees F Line
muffin tin with paper liners.
In a large bowl, combine flour, sugar, cinnamon, baking
soda, and salt. Stir in raisins and nuts.
In a medium bowl, beat together eggs and oil.
Squeeze as much liquid as possible out of zucchini and stir
into egg mixture.
Gently, fold egg and zucchini mixture into flour mixture.
Portion into muffin cups.
Bake for 18-20 minutes.
Allow to cool in pan for 10 minutes. Remove muffins to a
rack and cool to warm or room temperature for serving.
Makes 12 muffins.