Sunday Brunch: Zucchini Muffins Recipe Recipe

Name: Sunday Brunch: Zucchini Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups sifted cake flour (I used all-purpose flour and did not sift); 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon powdered ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 2/3 cup coarsely chopped toasted walnuts; 2 large eggs; 3/4 cup packed brown sugar; 1/2 cup safflower or canola oil; 2 cups (firmly packed) grated zucchini--use largest holes on box grater; 1/2 cup raisins (optional)

Servings: persons

1 1/2 cups sifted cake flour (I used all-purpose flour and did not sift)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
2/3 cup coarsely chopped toasted walnuts
2 large eggs
3/4 cup packed brown sugar
1/2 cup safflower or canola oil
2 cups (firmly packed) grated zucchini--use largest holes on box grater
1/2 cup raisins (optional)

1
Preheat the oven to 350u00b0.
2
In a small bowl, combine the flour, baking soda, spices and walnuts. Whisk well to blend.
3
In a mixing bowl beat the eggs, sugar and oil for 2 to 3 minutes or until very smooth. Add the zucchini and beat just until smooth. Add the dry ingredients and optional raisins and beat until completely moistened.
4
Scrape the batter into greased and floured (or paper cup-lined) muffin tins, filling each cup 3/4 full. Bake 20-25 minutes, until cake tester inserted in center comes out clean. Cool in the pan on a rack for 5 minutes. Unmold onto the rack. Cool completely and wrap airtight.

809

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups sifted cake flour (I used all-purpose flour and did not sift), 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon powdered ginger, and more.

Yes, Sunday Brunch: Zucchini Muffins Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sunday Brunch: Zucchini Muffins Recipe

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