I often forget that zucchini exists. My palate probably sucks, but I find that it doesn’t have a really distinguishable flavor, though it does absorb other flavors really well. Maybe that’s why zucchini bread recipes always call for spice, because otherwise, you wouldn’t taste anything at all.
Sunny Zucchini Muffins (13 of 750)
Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 12 muffins (32 minis)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 3/4 tsp salt
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 1/2 cup grated zucchini
- 1/2 cup golden raisins, soaked in hot water until plump
- Preheat oven to 375F.
- In a large bowl, whisk together flour, baking powder, and salt.
- In a medium bowl, whisk together sugar and eggs until well blended. Whisk in milk and oil until blended.
- Add the egg mixture to the flour mixture and stir until just blended. Gently fold in zucchini and raisins.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 20 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
These muffins are not your typical zucchini muffin. They don’t have that rich brown color and they aren’t overly spiced. The zucchini flavor is barely there, but still lends a nice moistness and texture. The golden raisins add a nice burst of sweetness, so I would highly recommend adding them. These are a little bit on the dense side, but in a good way in that they taste substantial and filling.
Ultimately, these muffins are exactly like their namesake vegetable – they don’t look like much and, at first, they don’t taste like much, but after a couple bites and once you taste the raisins, everything comes together in a beautifully understated little package.