Zucchini Muffins

Name: Zucchini Muffins
Ingredients: 1-1/3 cup Sugar; 2 whole Eggs, Beaten; 2 teaspoons Vanilla Extract; 3 cups Freshly Grated Zucchini; 2/3 cups Melted Unsalted Butter; 2 teaspoons Baking Soda; 1 pinch Salt; 2 cups All-purpose Flour; 1 cup Whole Wheat Flour; 2 teaspoons Cinnamon; 1/2 teaspoons Nutmeg; 2/3 cups Unsweetened Shredded Coconut; 1 cup Raisins And/or Walnuts (optional)

13 ingredients

4 steps

Ingredients

1-1/3 cup Sugar
2 whole Eggs, Beaten
2 teaspoons Vanilla Extract
3 cups Freshly Grated Zucchini
2/3 cups Melted Unsalted Butter
2 teaspoons Baking Soda
1 pinch Salt
2 cups All-purpose Flour
1 cup Whole Wheat Flour
2 teaspoons Cinnamon
1/2 teaspoons Nutmeg
2/3 cups Unsweetened Shredded Coconut
1 cup Raisins And/or Walnuts (optional)

Directions

1

1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners, or grease lightly.
2

2. In a large bowl, combine sugar, eggs, and vanilla. Stir in grated zucchini and melted butter. Sprinkle baking soda and salt over zucchini mixture and mix in.
3

3. In a separate bowl, mix together flours, cinnamon, and nutmeg. Stir dry ingredients into zucchini mixture. Stir in coconut and walnuts/raisins (if using).
4

4. Distribute batter evenly among muffin cups (you will likely need to fill them to the top). Bake on middle rack of oven until muffins are golden brown, and tops spring back when lightly pressed, about 25-30 minutes. Cool 5 minutes. Remove muffins from tin and cool another 20 minutes.