Fruity Zucchini Nut Muffins

Name: Fruity Zucchini Nut Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 24 muffins
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 2 cups granulated sugar; 4 large eggs; 1 cup oil; 2 cups shredded zucchini (do not peel); 1 teaspoon vanilla; 1 large very ripe banana, mashed; 1 teaspoon orange zest; 1 cup chopped walnuts, lightly toasted; 1/2 cup raisins

Submitted by Chef Cindee

"On a whim, one day I added banana & orange zest to my favorite zucchini muffin batter. WOW! DH & our 5 DS' couldn't get enough of these yummy treats, hope you enjoy them too. These freeze very well."

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Ready In:: 40mins
Ingredients:: 14
Yields:: 24 muffins

ingredients

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups granulated sugar
4 large eggs
1 cup oil
2 cups shredded zucchini (do not peel)
1 teaspoon vanilla
1 large very ripe banana, mashed
1 teaspoon orange zest
1 cup chopped walnuts, lightly toasted
¹⁄₂ cup raisins

directions

Measure flour, baking powder, baking soda, salt & cinnamon into a medium bowl & whisk to combine, set aside.
In a large mixing bowl combine sugar & eggs, beat on low speed for 2 minutes.
Slowley add oil, beating for 3 minutes.
Add zucchini, vanilla, banana, & orange zest, blending well.
Stir in walnuts & raisins.
Add dry ingredients to above mixture & mix lightly until just combined.
Preheat oven to 350 degrees.
Fill 24 paper lined muffin cups each 2/3 full.
Bake at 350 degrees for 25 minutes.
Let stand for 10 minutes, then remove muffins to a cooling rack.