Zucchini Nut Muffins

Filed under: Baked Goods - Quickbreads, Breads - Quick, Breakfast - Muffins, Nuts - Pecan, Nuts - Walnuts, Vegetables - Squash.

This muffin batter is simple, but delicious. With the zucchini, you have a chance to sneak in a healthy vegetable.
We use walnuts, but pecans can easily be substituted.

6 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
2 tablespoons cinnamon
2 teaspoons ginger
2 teaspoons nutmeg
1 1/2 teaspoons salt
Grated zest of 1 lemon
6 eggs
2 cups white sugar
1 cup brown sugar
2 cups oil
4 cups shredded zucchini
1 1/2 cups chopped nuts

Combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt and lemon zest in a large bowl.

In a mixing bowl, beat eggs until frothy. Mix in sugar and oil and beat well. Fold in zucchini.

Make a well in the dry ingredients and pour in the zucchini mixture. Add walnuts or pecans. Mix all together just until combined.

Bake at 350 for 15 to 20 minutes or until top is golden brown and springs back when touched.

Recipe Summary:
Yield: about 36
Cook Time: 15-20 minutes

Other recipes by The White Oak Inn:
Ultimate Pear Ginger Pancakes
English Toffee Bars (aka Evil Toffee)
Pumpkin Soup
Southwest Breakfast Bake

Recipe Provided By:
The White Oak Inn
Danville, OH

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Danville Bed and Breakfast Inns