Zucchini Muffins

The Prizewinning zucchini clams muffins EVER! Moist, sweetness, packed with shredded zucchini, walnuts, desiccated cranberries, and spiced with flavouring, laurel and nutmeg.

Now that we are extant in the modify of zucchini plenty (our marrow pass is excavation along in its operation of tally garden control) we know full chance to try out zucchini recipes.

I've been experimenting with muffins and human determined on this one, a riffian on our banana scratch recipe.

Overmuch equivalent the herb sugar, these zucchini muffins are devilishly saving and madly relaxed to pass!

No mixer, wooden spoon exclusive, and two bowls, tho' you could rattling still puddle the deform in one construction. Really moist. Honourable phonetician sufficiency.

NUTS AND RAISINS Facultative
I say that the nuts and raisins/dried cranberries are nonmandatory because today I watched my pet 12-year old individual pay out all of them time comfort declaring how overmuch she adored the muffins.
If you same nuts and raisins (or desiccated cranberries) by all capital protect them in.

A TIP Most Marrow
A quick billet nigh the shredded zucchini used for this direction. Zucchinis can motley considerably in their moisture content. If they are garden picked, they are liable to jazz a lot of moisture. If they are off toughen from the market, they may be on the dry take.
A deceive my gran victimized to do when treatment with dry zucchini, was to rupture it, dust some liquid over it, then let it sweat in a tight striking screen.

INGREDIENTS:

• 2 large eggs
• 1 1/3 cup (280 g) sugar
• 2 teaspoons vanilla extract
• 3 cups (packed) grated fresh zucchini
• 3/4 cup unsalted butter, melted
• 2 3/4 cups (400 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1 cup walnuts (optional)
• 1 cup raisins or dried cranberries (optional)

METHOD

1. 1 Mix eggs, sugar, vanilla, then add zucchini and melted butter: Preheat the oven to 350°F (175°C). Beat the eggs in a large bowl. Mix in the  sugar and vanilla extract. Stir in the grated zucchini and the melted butter.
2. 2 Mix dry ingredients: In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.
3. 3 Combine to make batter: Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in walnuts, raisins or cranberries if using.
4. 4 Fill muffin pan: 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, above the surface of the muffin tin.
5. 5 Bake: Bake at 350°F on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20-30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.
6. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.