Double Pistachio Zucchini Muffins

1. 1

   Preheat the oven to 350 F. Grease 12 jumbo or 24 regular size muffin cups or spray them with non-stick cooking spray or line the cups with paper liners. Set the pan(s) aside.

2. 2

   Place the shredded zucchini in a mesh strainer to drain; set aside while assembling the other ingredients.

3. 3

   In a large bowl, whisk together the eggs, sugar, oil, vanilla, almond extract, food coloring and pistachio oil (if using) until well blended.

4. 4

   Squeeze any excess moisture out of the shredded zucchini, then stir it into the egg mixture.

5. 5

   In a medium bowl. whisk together the flour, salt, baking powder, baking soda and pudding mix. Stir in the chopped pistachios.

6. 6

   Add the flour mixture to the egg/zucchini mixture and stir just until combined.

7. 7

   Divide the batter between the prepared muffin cups. A medium size cookie scoop works great for this. Sprinkle the top of each muffin with raw sugar.

8. 8

   Bake at 350 F for 25-30 minutes for the jumbo muffins, 15-20 minutes for the regular muffins, or until a toothpick inserted in the center comes out clean.

9. 9

   Let them cool in the pans on a wire rack for 10 minutes; then remove the muffins from the pan to a wire rack to cool completely.

10. 10

    Makes 12 jumbo muffins or 24 regular muffins.

* Per serving · 4 servings · Values may vary.