Zucchini Muffins

I love anything that's healthy so i really wanted to try these. And it's getting colder out so i want to go to the farmers market as much as i can. These muffins are incredibly easy to make. The only hard part was grating all the zucchini. They were all done and out of the oven within an hour! I chose to leave out the walnuts, cranberries, and nutmeg in the recipe but I'll definitely add it next time. It would make the muffins even more moist and delicious.

Zucchini Muffins

from Simply Recipes

Ingredients

3 cups grated fresh zucchini

2/3 cup melted unsalted butter

1 1/2 cups sugar

2 eggs, beaten

2 teaspoons vanilla

2 teaspoons baking soda

pinch salt

3 cups all purpose flour

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 cup walnuts (optional)

1 cup raisins or dried cranberries (optional)

Directions

Preheat the oven to 350 degrees F. In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. in a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in the walnuts, raisins or cranberries if using.

Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.