I’ve been experimenting with muffins and have settled on this one, a riff on our banana bread recipe. Much like the banana bread, these zucchini muffins are insanely good and insanely easy to make! No mixer, wooden spoon only, and two bowls, though you could really even make the batter in one bowl. Very moist. Just sweet enough.
Nuts and Raisins Are Optional
I say that the nuts and raisins or dried cranberries are optional because today I watched my favorite 12-year old friend pick out all of them while still declaring how much she loved the muffins. If you like nuts and raisins (or dried cranberries) by all means keep them in.
Want To Use Up Zucchini? Try These Recipes
Chocolate Zucchini Bread Zucchini Lasagna Roll-Ups Zucchini Noodle Chicken Pesto Bowl Zucchini Fritters Zucchini Bread
Depending on if you include both walnuts and dried fruit and your baking pan, you may have batter for more than 12 muffins (more like 18). A quick note about the shredded zucchini used for this recipe. Zucchinis can vary considerably in their moisture content. If they are garden picked, they are likely to have a lot of moisture. If they are off season from the market, they may be on the dry side. A trick my grandmother used to do when dealing with dry zucchini, was to shred it, sprinkle some water over it, then let it strain in a fine mesh sieve. To measure out the flour if you don’t have a kitchen scale, fluff up the flour in its container first. Then do a light scoop with a measuring cup in one motion. Level off the top with the side of a knife. Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
