Shipyard Galley’s Zucchini Muffins

Shipyard Galley’s Zucchini Muffins

By annamueser Published: August 7, 2012

  • Yield: 27 muffins
  • Prep: 10 mins
  • Cook: 25 mins
  • Ready In: 35 mins




  1. Preheat the oven to 375°F. Line muffin tins, or grease each cup.
  2. Beat the sugar, oil, eggs, and vanilla till smooth and somewhat lightened in color.
  3. Add the baking powder, baking soda, salt, and cinnamon, beating to combine.
  4. Add the flour, beating just till smooth.
  5. Add the zucchini, nuts, and raisins or currants.
  6. Divide batter evenly among the prepared muffin cups, filling them about ¾ full.
  7. Bake the muffins for 25 to 27 minutes, or until a cake tester inserted into a muffin comes out clean. Remove them from the oven, and after a minute or so gently tilt them in the pans, so their bottoms don't become soggy. As soon as you can handle the muffins, transfer them to a rack to cool.