These muffins are super moist and remind me of a carrot cake, (the zucchini, walnuts, and raisins mix together very well. )
yield: 12-14 muffins
total time: 40 minutes
3 cups grated zucchini
2/3 cups melted butter
1 1/3 cups granulated sugar
2 tsp. vanilla
2 tsp. baking soda
pinch of salt
3 cups all-purpose flour
2 tsp. cinnamon
1/2 tsp. nutmeg
1 cup walnuts (optional)
1 cup raisins or dried cranberries (optional)
Preheat the oven to 350 degrees Fahrenheit. Thoroughly mix the sugar, eggs, and vanilla, in a large bowl. Mix in the grated zucchini and butter. Set aside.
In a different mixing bowl, combine flour, baking soda, nutmeg, cinnamon, and salt. Fold the dry ingredients into the wet mixture. Stir in walnuts, raisins, or cranberries (optional).
Line each muffin tin with butter or oil. Fill the cups up completely with the batter, distributing evenly.
Bake the muffins in the oven for 20-25 minutes or until a toothpick comes out clean and the muffins bounce back when pressed on.
Let cool for 5 minutes before removing muffins from tin. Then, cool for another 20 minutes before serving. Enjoy!