Return to Content

Zucchini Muffins

by in Jul 2007

Yield: 12 large muffins or 2 loaves

This recipe works well as zucchini bread, too.

Ingredients:

  • 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

Instructions:

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

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!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111