These Zucchini Bread Muffins are soft and fluffy, and great for breakfast, dessert, or an after school snack. And a tasty way to use up the bountiful zucchini from your garden.
Prepare the muffin pan by greasing each cup with non-stick spray or butter, or use liners. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.
If using raisins, place them in a small bowl and toss with about ½ teaspoon of flour mixture. This helps to keep them from sinking to the bottom of the muffins.
In a small bowl, whisk together eggs and oil. Add egg mixture to the dry ingredients and blend just until combined.
Stir in zucchini and raisins (if using).
Bake at 350 degrees F for 12-15 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Remove from oven and cool on a wire rack.
Notes
Substitute an equal amount of applesauce for the oil for a healthier version.
Muffins can be frozen after baking. Allow to cool completely. Wrap individually in plastic wrap, place in a freezer-safe bag or container, remove air, and store for up to 2 months. To thaw, place on the counter for several hours.
Can be topped with your favorite frosting for a dessert option.