Description
Freshly baked, warm, and nutty, our Zucchini and Walnut muffins are the perfect treat for any time of the day! Why not give them a try? You won’t be disappointed! Bake yours today and experience the delightful combination of wholesome zucchini and crunchy walnuts.
Ingredients
Units
Scale
- 2 large eggs
- 1 1/4 cups sugar
- 2 teaspoons vanilla extract
- 3 cups zucchini – grated
- 3/4 cup butter – melted
- 2 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 cup walnuts
Instructions
- Preheat oven to 350 F and grease muffin pans.
- Wet ingredients: Beat eggs, and mix in sugar and vanilla extract. Stir in grated zucchini and melted butter.
- Dry ingredients: Mix flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg and salt together in a separate bowl.
- Combine wet and dry ingredients, adding walnuts at this point.
- Fill muffin cups distributing batter equally amongst cups. Fill close to the top.
- Bake on middle rack until golden brown, and top of muffins bounce back when you press on them, about 20-30 minutes. Test with a toothpick.
- Cool on wire rack in pans for 5 minutes. Remove from pans, let cool for 20 minutes.
Notes
Prepared by Ursula from The Recipe Hunter: Tried and Tested Recipes From Home Chefs
