I made these zucchini muffins for Chloe so she will eat more veggies. She loves them! Just so you know before you start baking, this made 56 mini muffins. I froze a bunch of them since it was so many. I had adapted this recipe to make more since I had 2 very large zucchinis that needed to be eaten. Hope you enjoy!
3 cups whole wheat flour
2 teaspoons cinnamon
½ teaspoon ground nutmeg
2 ½ teaspoons baking soda
¼ teaspoon Kosher salt
2 eggs, beaten
1 cup sugar
4 cups shredded zucchini (packed into a measuring cup)
2/3 cup canola oil
½ cup raisins
½ cup chopped walnuts
Preheat oven to 350°F. Grease 2 mini muffin tins with non-stick cooking spray.
In a large bowl, combine flour, cinnamon, nutmeg, baking soda and salt.
In a medium bowl, whisk together the eggs and sugar. Stir in the zucchini and canola oil. Add the zucchini mixture to the flour mixture. Stir to combine.
Fold in the raisins and walnuts.
Scoop a heaping tablespoon of muffin batter into the prepared muffin tins. Bake until golden brown, about 20 minutes.