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zucchini pecan muffin

Zucchini Pecan Muffin Recipe

A moist, cinnamon-flavored muffin filled with shredded zucchini. Freeze extra muffins in zippered freezer bags for up to 6 months. Use paper muffin paper liners to make clean up a breeze.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 24 muffins


  • 2 eggs Eggs
  • 1 cup Sugar
  • 1/2 cup Vegetable Oil
  • 1 tablespoon Vanilla Extract
  • 2 cups Peeled, Shredded Zucchini
  • 1/2 cup Raisins
  • 1/2 cup Chopped Pecans
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoons Ground Cinnamon


  • Preheat the oven to 350 degrees F.
  • Slice the ends off the zucchini. Peel. Using a food processor with a shredding blade or a box grater's shred side, shred the zucchini to obtain two cups of shredded vegetable. Set aside.
  • In a mixing bowl, stir together by hand the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, pecans and raisins. Make a well in the center and set aside.
  • In a separate bowl, mix by hand the eggs, sugar, oil, vanilla and drained zucchini.
  • Pour the wet ingredients into the well in the center of the dried ingredients. Mix by hand until thoroughly blended.
  • Use an ice-cream scoop to scoop the batter into lined muffin tins. If you don't have paper liners, grease the bottom and sides well.
  • Place filled muffins tins into the oven. If any compartments aren't filled with batter, add water to fill the empty compartments in the muffin tin halfway with water. This ensures the muffins cook evenly.
  • Bake for 20 minutes or until toothpick inserted into center comes out clean. Cool at room temperatures before storing in freezer bags. Enjoy within two days for unfrozen, fresh muffins