Total Time
35mins
Prep 10 mins
Cook 25 mins

These are absolutely wonderful! Very moist. This is an ideal way of using up that zucchini. I have substituted craisins for the raisins and is very good.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Sift flour, baking powder, baking soda, salt and cinnamon then set aside.
  3. Combine sugar and eggs in large mixing bowl and beat at medium speed for 2 minutes.
  4. Add zucchini and vanilla and blend well.
  5. Stir in walnuts and raisins.
  6. Fold in sifted dry ingredients just until batter is evenly moistened-careful not to overmix.
  7. Spoon batter into non-stick muffin pans.
  8. Bake 25 minutes or until lightly browned.
  9. Let stand 10 minutes, then turn muffins out onto rack to cool.