Weight Watchers Recipes

Got a Ton of Zucchini? Bake Up the Best Zucchini Muffins Ever!

The best zucchini bread muffins ever! Moist, sweet, packed with shredded zucchini, walnuts, dried cranberries, and spiced with vanilla, cinnamon and nutmeg.

Ingredients

  • 2 large eggs
  • 1 1/3 cup (270g) sugar
  • 2 teaspoons vanilla extract
  • 3 cups (360g) packed grated zucchini
  • 3/4 cup unsalted butter, melted
  • 2 3/4 cups (400g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon kosher salt
  • 1 cup walnuts, optional
  • 1 cup raisins or dried cranberries, optional

Method

  1. Preheat the oven:Preheat the oven to 350°F (175°C).Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray.
  2. Make the batter:In a large bowl, beat the eggs. Mix in the sugar and vanilla extract. Stir in the grated zucchini and the melted butter.In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.
  3. Combine the wet and dry ingredients:
  4. Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in walnuts, raisins or cranberries if using.
  5. Fill the muffin pan:
  6. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely, above the surface of the muffin tin.
  7. Bake:
  8. 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, 22 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.
  9. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button