Zucchini Nut Muffins

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Some recipes are good, and then there are the ones you can't stop thinking about. These Zucchini Nut Muffins definitely fall into that category.

A good friend shared this rtecipe with me, and after one bite I knew it was too good not to pass along. They're incredibly moist, wonderfully tender, and packed with just the right amount of warm flavor and crunchy nuts. 

Whether you're enjoying one with your morning coffee, packing it in a lunchbox or sneaking one as a afternoon treat, these muffins are simply irresistible. If your garden is overflowing with zucchini, this is one recipe wan to make again and again. 

I scampered down to the dock with some muffins fresh out of the oven for some young men working on putting our jet ski docks in......lets just say, they can't wait to do more work for us! Ha!  

Zucchini Nut Muffins

Yield 12 large muffins 

credit -Debbie Brown 

Topping-

1/4 cup cold butter

1/4 cup rolled oats

1/2 cup brown sugar

1/4 cup flour

1/4 tsp salt

1/2 cup finely chopped walnuts  (I use pecans)

Muffin - 

2 med zucchini- grated about 3 cups, let drain and squeeze out water as much as you can. (I let it drain over night in refrigerator)

2 large eggs

1/2 cup oil

1/1/4 cup sugar

1 tsp. vanilla

2 cup flour

1/2 tsp Kosher salt

2 tsp. cinnamon

1/2 tsp ground cloves

1/2 tsp baking powder

1/2 tsp baking soda

3/4 cup finely chopped walnuts (I use pecans)

In a medium bowl, combine topping ingredients, mix until crumbly and set aside

In a medium bowl, beat eggs, oil, vanilla and sugar together until light and fluffy. Add drained zucchini.

Mix the dry ingredients together in another bowl. Stir into the egg/sugar mixture but just until combined, don't overmix or muffins will be tough. Gently stir in nuts.

To prepare the muffin pan, I line with muffin paper. However you can spray ewach cup with oil, Pam or wipe with butter. Use a large ice cream scoop or a large spoon to fill each cup about 3/4 full. Top each muffin cup with about 2 tablespoons toppin and press down gently.

Bake at 375 F degrees for 15-20 minutes until inserted toothpick comes out clean.

These freeze well....