Zucchini Muffins



  • 2 eggs
  • 1/2 cup applesauce
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups whole wheat flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 cups grated zucchini (about 2 small zucchinis)
  • 1/2 cup raisins
  • 2?3 cup toasted and chopped pecans or walnuts
  • Directions

    Place an oven rack in the middle of the oven. Preheat oven to 350?F. Spray muffin pan (12 muffin cups total) with nonstick cooking spray and set aside.
    In a large bowl, stir together eggs, applesauce, granulated sugar, and vanilla extract. In a separate bowl, stir together flour, salt, baking soda, cinnamon, ginger, and cloves. Stir flour mixture into egg mixture until just barely blended (there may be a few small lumps). Gently stir in zucchinis, raisins, and nuts. Divide batter evenly among muffin cups.
    Bake 20 minutes or until a wooden toothpick inserted in the center of a muffin comes out clean. Remove muffin pans from oven and let muffins stand for 5 minutes. Remove muffins from pan and place them on a wire rack to finish cooling.


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