Zucchini Muffins

Drop everything for these muffins, because once they are out of the oven you won’t be able to leave them alone!!
Definitely a move over carrot cake recipe!! And a lifesaver if you have a glut of zucchini, like me every summer!!

What You Need:

A good 3 cups of grated Zucchini (if your zucchini is very ‘wet’ after grating, pop them into a t-towel and give it a wring, hold it over the sink!!)
2/3 cup of a mix of melted Butter & Oil
1 cup Sugar
2 Eggs
3 cups Flour
1 cup Nuts, I find Walnuts or Brazil or Macadamia nuts are good
A good splash of REAL Vanilla Essence or 1 Vanilla pod (scrap out the seeds)
A pinch of Ground Cinnamon and Ground Nutmeg (freshly grated is best)
1 cup of Raisins or Cranberries, or 1/2 a cup of each!!
2 good pinches of Baking Soda

What To Do:

• Pre – heat your oven to 180°F / 350°C
• In a bowl lightly beat together, the eggs, vanilla and sugar
• Add all the other ingredients, and mix together, until all is incorporated
• Fill you muffin tin, and pop into the oven for about 25 mins, until the muffins feel firm but soft to the touch, when you press them the should pop back up again.
• Remove and put on a cooling rack, until cool enough to ea
• So easy and they really do taste good, but in the unlikely event you have some left over, pop them into a freezer bag and store in the fridge, they keep for 2-3 days

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