zucchini muffin

PJ Hamel’s selected zucchini muffins are credited to the Shipyard Galley food shop in Mattapoisett, Massachusetts. The recipe describes moist, pleasantly dense muffins, with chopped walnuts and the selected raisins mixed through the zucchini batter.

Granulated sugar, vegetable oil, four eggs and vanilla extract are beaten until smooth and slightly lightened. Baking powder, baking soda, table salt and ground cinnamon are then beaten in.

All-purpose flour is beaten into the mixture just until smooth. Grated zucchini, chopped walnuts and raisins are added afterward, bringing vegetable shreds, nut pieces and dried fruit into the batter.

The batter fills paper-lined muffin cups about three-quarters full and bakes until a tester comes out clean. Shortly after leaving the oven, the muffins are gently tilted in their pans to prevent soggy bottoms.

Once they can be handled, the muffins move to a rack to cool. This version keeps the walnuts alongside the selected raisins, with vanilla and cinnamon seasoning the moist zucchini crumb.