Zucchini Raisin Muffin
Ingredients
- 3 cups shredded zucchini remove water (see notes)
- 1.66 cups sugar
- 2/3 cup oil
- 2 tsp vanilla
- 4 eggs
- 3 cups flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 3/4 cup raisins
Instructions
- Preheat oven to 350 degrees.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, and clove.
- Combine zucchini, sugar, vanilla, eggs, and oil.
- Add dries to wet. Mix until almost incorporated. Add raisins.
- Using a ½ cup scoop, portion into a paper-lined muffin tin.
- Bake at 350 degrees for 17-20 minutes until a toothpick inserted at the center comes out clean.
- Remove from pan to cool.
Notes
To remove water from the zucchini, place shredded zucchini in a colander and sprinkle with salt. Let sit for about 30 minutes and squeeze water out by hand or by rolling and ringing in a lint-free dishtowel. Doing a small amount at a time will yield a better result.
Deibel Lab Test Available (PDF)