I said I would do it, and I did. I have made some delicious vanilla zucchini muffins.
They turned out fabulously — the zucchini added so much moisture (not to mention pretty little green specks) and I think my weekend classmates thoroughly enjoyed them. I admit that this was my first time shredding zucchini, and I managed to make a green, noisy mess. Luckily, no roommates were home at the time.
I omitted the raisins (I didn’t have any and don’t personally love raisins in baked goods) but other than that, I followed Amanda’s Recipe to a tee. Enjoy!
Vanilla Zucchini Muffins
1 cup sugar
1/2 cup coconut oil (you can use canola)
1 tablespoon vanilla
2 cups shredded unpeeled drained zucchini
2 cups unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 cup golden raisins
1/2 cup chopped pecans or other nuts
Combine eggs, sugar, oil and vanilla. Stir in zucchini. Combine remaining dry ingredients and set aside 1/4 cup dry mixture and toss with raisins and nuts. Add zucchini mixture to remaining dry mixture and stir to blend. Fold in raisins and nuts. Place mixture 2/3 full into prepared muffin tins or cups. Bake in a 350 oven 20 to 25 minutes.
Makes about 14 muffins.