Zucchini-Pecan Muffins

I love growing zucchini in my garden and reaping the rewards during the hot days of summer. And, one my favorite things to make with the zucchini are Zuchini-Pecan Muffins. In fact, these are Blue Ribbon Zucchini-Pecans Muffins. They won a blue ribbon at the Washington State Fair Muffin Category. So, I guess I’m not the only one who really likes them.

These Zucchini-Pecan Muffins are filled with pecans and raisins, and are so tender. They are quick and easy to make, and so delicious. They’ll make a great addition to your summer morning snack.

Let’s BAKE!


1 cup unbleached flour (140 grams)
1/2 cup whole wheat pastry flour (70 grams)
3/4 cup sugar (150 grams)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup raisins (70 grams)
1/2 cup chopped pecans, toasted (60 grams)
1/2 cup vegetable oil (120 ml)
1/4 cup nonfat milk (60 ml)
1 teaspoon vanilla extract
1 large egg
1 cup shredded zucchini (142 grams)


Preheat oven to 350 degrees F. Grease bottom only of 12-cup muffin tin.

In a large bowl, combine unbleached flour, whole wheat pastry flour, sugar, baking soda, cinnamon, and salt; whisk together until combined. Stir in raisins and pecans. In a small bowl, whisk together oil, milk, vanilla, and egg; stir in shredded zucchini. Add wet ingredients to dry ingredients, stir until just combined (do not over stir). Distribute batter evenly between the 12 muffin cups.

Bake at 350 degrees F. for 20-25 minutes, or until a toothpick inserted in the center comes out clean, or internal temperature reaches 205 degrees F. on an instant read thermometer. Let cool in muffin tin for 1 minute; then left the bottoms of the muffins to release the steam. After cooling for 5 minutes, remove from muffin tin on a cooling rack. Let cool complete. Enjoy!

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