Getting a Serving of Veggies with Zucchini Muffins

I was really in the mood for pumpkin muffins, especially after seeing all the gorgeous pumpkins at the farmer’s market. But my husband isn’t a big fan of pumpkins and I just couldn’t bake a dozen muffins and eat them all myself; I still wanted that hearty and spiced full  muffin to satiate my craving, so I decided to compromise and make zucchini muffins instead! I love zucchini bread, so why not make it in a muffin tin.

Serving Size: 1 dozen
Cook Time: 35 minutes

3 cups finely grated fresh zucchini
1/2 cup melted unsalted butter
1 1/3 cup cane sugar
2 eggs
2 teaspoon vanilla
2 teaspoon baking soda
1/4 teaspoon sea salt
3 cups all-purpose flour
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon allspice
1 cup chopped walnuts
1 cup raisins

Preheat the oven to 350 degrees.

In a large mixing bowl combine the sugar, eggs, and vanilla on very low speed. Add in the grated zucchini and then the melted butter, continue to mix on low. Mix in the baking soda and salt. In a separate bowl, mix together the flour, nutmeg, cinnamon, and allspice. Add the flour mixture to the zucchini mix and mix well. Stir in the walnuts and raisins and incorporate well.

Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use an ice cream scoop to fill each muffin cup up completely. Bake on the middle rack until muffins are golden brown, about 30 to 35 minutes. Set the muffin pan on a wire rack to cool for 5 minutes. Remove muffins from the tin and allow to cool on the wire rack for another 20 minutes.

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