Zucchini Nut Muffins

img_0482.jpg

Will and I may disagree a little on this one. He heard “zucchini” and immediately said “NO”.  But for a muffin with some squash in it, these are pretty dang tasty.

Back in Weslaco, Texas my mom made these little gems often.  I believe the recipe came from a friend in town and my sister and I love them.  In fact, when Laura made the seven-and-a-half hour move to Baylor University these muffins became part of care packages sent her way.  I remember packing them up and more than once making sure the precious cargo got in the hands of a loving, die-hard Baylor couple from the church that would be making the trek up north.  When I went to Baylor a few years later you best be sure plans were made to send me some as well.

Zucchini Nut Muffins have everything right about them – they are just a little sweet, always moist, have a crunch from the nuts and they freeze well.  One batch makes 24 muffins so they are great grab-and-go breakfast options or make an easy brunch offering.

Let’s go back to our college days for just a few minutes: What’s in your care package?  You can fill mine with Zucchini Nut Muffins any day.


Zucchini Nut Muffins

-This recipe makes 24 muffins-
  • 2 c shredded, unpeeled zucchini*
  • 3 eggs
  • 1 c corn oil
  • 1 T vanilla
  • 2 c flour
  • 2 c sugar
  • 1 T cinnamon
  • 1 ½ tsp baking soda
  • 1 ½ tsp salt
  • ¼ tsp baking powder
  • 1 c chopped nuts (pecans, walnuts)

Preheat your oven to 400.  Grease two muffin tins or line the cups with baking liners.

*When you shred the zucchini be sure to leave the peel on.  Just wash the produce, chop the stem off and then use a grater to shred it up.  To get 2 cups of shredded zucchini you will need roughly one large or 2-3 small veggies.  Be sure you concentrate just as hard as I am 😉

In a large bowl, combine the shredded zucchini, eggs, oil and vanilla.

Why use corn oil?  Corn oil has a slightly higher smoke point than other oils and is essentially flavorless, both which make it nice for baking. If you don’t have corn oil on hand, reach for the vegetable oil for the same end results.

IMG_0460

Add the flour, sugar, cinnamon, baking soda, salt and baking powder.

Add in the nuts and stir until moistened.

It’s completely up to you which nut you use but the most common choices are pecans and walnuts.  More often than not, I’ll go with pecan.  If you have halves on hand, chop them up a bit.  I like to leave some large pieces for texture throughout the muffins so I don’t worry about keeping the sizes of the pieces too even.

Fill the muffin cups about two-thirds full.

Bake for 18 minutes.

Let the muffins sit for a couple minutes in the pan, then move them to a wire rack to cool.

Once cooled, the muffins freeze and reheat very nicely.

What do you think?  Does the squash-in-a-muffin scare you off or are you intrigued?  Mix up a batch and let me know how you like them!


Full Recipe

Zucchini Nut Muffins

  • 2 c shredded, unpeeled zucchini (about 1 large, 2-3 small veggies)
  • 3 eggs
  • 1 c corn oil
  • 1 T vanilla
  • 2 c flour
  • 2 c sugar
  • 1 T cinnamon
  • 1 ½ tsp baking soda
  • 1 ½ tsp salt
  • ¼ tsp baking powder
  • 1 c chopped nuts (pecans, walnuts)

Preheat oven to 400.

Grease muffin tins or line with baking liners.

Combine zucchini, eggs, oil and vanilla.

Add remaining ingredients and stir until moistened.

Fill muffin cups ⅔ full.

Bake 18 minutes.

Let cool on rack.

Yields: 24

One thought on “Zucchini Nut Muffins

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s