Thursday, January 6, 2011

Vanilla Zucchini Muffins

by Amanda Formaro

Reprinted with permission from
(Note from Lois: Sucanat is a healthier substitution for sugar, and cutting back on the amount is a good idea as well.)

2 eggs
1 cup sugar
1/2 cup coconut oil (you can use canola)
1 tablespoon vanilla
2 cups shredded unpeeled drained zucchini
2 cups unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 cup golden raisins
1/2 cup chopped pecans or other nuts

Combine eggs, sugar, oil and vanilla. Stir in zucchini. Combine remaining dry ingredients and set aside 1/4 cup dry mixture and toss with raisins and nuts. Add zucchini mixture to remaining dry mixture and stir to blend. Fold in raisins and nuts. Place mixture 2/3 into prepared muffin tins or cups. Bake in a 350 oven 20 to 25 minutes.  Makes about 14 muffins.