It’s zucchini time of year so I’ll probably be posting some zucchini recipes here in the next few days. These are the Sunday morning treats for the Sunday School classes! Brianne, are you peeking? This came from a magazine somewhere along the way, maybe an advertisement for the raw cane sugar called for in the recipe? Not sure.
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups washed raw cane sugar (you can find it in the sugar aisle right along side all the other sugars)
4 eggs, room temperature
1 cup oil (recipe says soybean preferred but I used vegetable)
2 cups grated unpeeled zucchini (I process mine in the food processor until it is almost liquid)
1/2 teaspoon vanilla
1 cup chopped walnuts
1/2 cup golden raisins (I left these out)
Heat oven to 350. Sift flour, baking powder, baking soda, salt and cinnamon then set aside. Combine sugar and eggs and beat at medium for 2 minutes. Gradually add oil, beating constantly 2 – 3 minutes. Add zucchini and vanilla and blend well. Stir in walnuts and raisins. Fold in sifted dry ingredients just until batter is evenly moistened – be careful not to over mix. (Just a note from me, this batter is really runny but the muffins came out fine so don’t worry about it!) Spoon (or scoop!) batter into non-stick muffin pans or use muffin liners. Bake 25 minutes or until lightly browned. Let stand 10 minutes then turn muffins out onto rack to cool. The recipe says it makes 24 muffins but I ended up with 36.