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Still got some zucchini from last summer in the freezer? Or maybe you just want to bake something extra healthy after all those Christmas cookies, without giving up sweetness. If either is true, try this muffin recipe that features zucchini and carrots shredded into the batter. Walnuts give the muffins a little crunch, and cinnamon and cloves bring the flavor to life. This is a quick and easy from-scratch recipe to brighten a winter day. It comes to us from the Avenue Hotel Bed and Breakfast in Manitou Springs, Colorado, “voted the best bed and breakfast in the Colorado Springs metro area the past three years”.
Zucchini Muffins
2015-01-30 10:32:22
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Ingredients
- 2/3 cup vegetable oil
- 2 large eggs
- 2/3 cup granulated sugar
- 1/2 cup light or dark brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- pinch of cloves
- 1 1/2 cups finely shredded unpeeled zucchini
- 1/2 cup finely shredded carrot
- 1/2 cup chopped walnut
Instructions
- Grease and flour 12 muffin cups. Heat oven to 375°F.
- In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
- Combine the flour, soda, baking powder, salt and cinnamon; add wet ingredients; stirring until blended. Fold in shredded zucchini and carrots.
- Fill in muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar if desired. Bake for 20 minutes. Makes 12.
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