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Zucchini muffins

Course Bread, Breakfast
Cuisine Texan
Prep Time 10 minutes
Cook Time 30 minutes
Servings 12 muffins
Author Adapted from the Dallas Morning News by Lisa Fain

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 ¼ cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • ¾ cup safflower oil
  • 2 large eggs, beaten
  • 1 tablespoon vanilla
  • 2 cups finely shredded zucchini
  • 1 cup chopped walnuts or pecans

Instructions

  • Preheat the oven to 350°F and line a 12-cup muffin tin with liners.
  • In a mixing bowl, stir together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until well blended.
  • Add to the bowl the oil, eggs, and vanilla, then stir until a thick batter is formed. Stir in the shredded zucchini and nuts until incorporated into the batter.
  • Fill the muffin cups 3/4 full with the batter. Bake uncovered for 20-25 minutes or until lightly browned and an inserted knife comes out clean.
  • Serve warm or at room temperature. They will keep covered for several days.