Pecan Zucchini Muffins
Shredded zucchini adds moistness to these tender muffins dotted with raisins and chopped pecans. If you have a surplus of zucchini in summer as most of us do, this is a good way to use some of it.


  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup butter, melted
  • 1 cup shredded zucchini
  • 1 cup chopped pecans
  • 1/2 cup raisins


  1. In a large bowl, combine the first six ingredients.
  2. In another bowl, whisk the eggs, milk and butter; stir into dry ingredients just until moistened.
  3. Fold in the zucchini, pecans and raisins.
  4. Fill greased muffin cups three-fourths full.
  5. Bake at 375° for 18-20 minutes or until a toothpick inserted near the center comes out clean.
  6. Cool for 5 minutes before removing from pan to a wire rack.
  7. Serve warm.

Yield: 1 dozen.

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