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Zucchini Muffins

Yankee Plus Dec 2015


by in Jul 2007
Zucchini Muffins
3 votes, 4.00 avg. rating (79% score)
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This recipe works well as zucchini bread, too.

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  • 2-1/2 cups plus 3 tablespoons flour
  • 1 cup unsweetened coconut
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher or sea salt
  • 2 cups sugar
  • 1 cup canola oil
  • 2 tablespoons unsalted butter
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups grated zucchini (about 1-1/2 medium zucchini)
  • 1/2 cup grated carrots (about 1 carrot)
  • About a dozen whole or 1/4 cup chopped pecans


Heat oven to 375°.

In a large bowl, gently combine flour, coconut, spices, baking powder, baking soda, and salt. In a separate bowl or standing mixer, cream together sugar, oil, and butter until light and fluffy.

Add eggs and vanilla extract, and beat until well combined. Add flour mixture and stir just until combined -- do not overmix. Fold in zucchini and carrots. Fill two large, well-greased muffin tins (or two loaf pans) three-quarters full and top with pecans. Bake 25 minutes (35 to 40 minutes for bread); cool on wire racks.

Updated Friday, June 8th, 2007

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2 Responses to Zucchini Muffins

  1. Floence Dupuis July 1, 2007 at 12:00 pm #

    Excellent muffin. Nice and moist. Didn’t need any butter or margarine on it.

  2. Denise Moser August 6, 2007 at 1:44 pm #

    Both the muffins and the bread came out moist, not too sweet and absolutely delicious. Everyone who has tasted it (I brought it to work) wanted the recipe and have made it themselves!

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