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Zucchini muffins DSC 4696

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

  1. Preheat the oven to 350°F and line a 12-cup muffin tin with liners.
  2. In a mixing bowl, stir together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until well blended.

  3. 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.

  4. 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.

  5. Serve warm or at room temperature. They will keep covered for several days.