"Our daughter and son-in-law work hard on their summer garden, which includes lots of zucchini," says reader Carol W. of Magnolia, Mississippi. To use up the surplus, she makes these unapologetically rich, pecan-packed Zucchini Muffins. They were huge winners at the Grandparents.com office – and if we know one thing, it’s muffins.
Ingredients:
3 cups bread flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup canola oil
3 large eggs
1 1/2 cups sugar
2 teaspoons vanilla extract
3 cups shredded zucchini (about 2 medium zucchini)
1 cup pecans, chopped
Directions:
1. Preheat oven to 400 degrees F. Coat a 12-muffin tin with baking spray or shortening.
2. In a medium bowl, combine flour, cinnamon, baking powder, baking soda, and salt. In a measuring cup or separate bowl, combine oil, eggs, sugar, and vanilla extract. Pour into dry ingredients and stir until flour mixture is just fully moistened. Add zucchini and pecans and stir until just combined. Divide batter among muffin tins.
3. Bake 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool slightly and serve.
Makes 12 muffins
The Grandparents.com Recipe section is a cornucopia of muffin recipes, like Sarabeth Levine’s Pumpkin Muffins.
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