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Zucchini Muffins with Pecans
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Zucchini Muffins with Pecans
Prep Time
20 mins
Cook Time
25 mins
 

Zucchini Muffins with Pecans is the perfect recipe for garden fresh zucchini, the pecans add a nice crunch and has brown sugar glaze on top

Course: Breakfast, Side Dish, Snack
Cuisine: American
Keyword: Breakfast, Kid Friendly Meals, Muffin Recipes, Pecan, Recipe, Zucchini, Zucchini Muffins
Servings: 24 muffins
Calories: 221 kcal
Author: Cheri Renee
Ingredients
  • 3 cups all purpose flour
  • 2 cups sugar
  • 2 tsps baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp kosher salt
  • 1 cup vegetable oil
  • 3 eggs
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 3 cups grated zucchini
  • 2 1/3 cups chopped pecans
  • 24 muffin liners or nonstick spray
  • 1/3 cup brown sugar
  • 2 Tbsps melted butter
Instructions

  1. Add flour, sugar, baking soda, cinnamon, nutmeg, and kosher salt to a bowl and stir until evenly mixed.

  2. In a separate, slightly bigger bowl add the oil and eggs. Beat with a hand mixer on medium speed for 1 minute. Add the milk, vanilla, and a cup of the dry ingredients and beat on medium speed. Continue to add more dry ingredients and beat until all of the dry ingredients are added and batter is smooth, be careful not to overmix.

  3. Stir in the grated zucchini and 2 cups of the chopped pecans.

  4. Line the muffin tins with the 24 muffin liners or spray well with nonstick spray. Scoop batter into the muffin tins (I filled my muffin tins to the top).

  5. Bake in a 350 degree oven for 18 minutes.

  6. While the muffins are baking, combine the remaining 1/3 cup chopped pecans, brown sugar, and melted butter. Put this mixture over the muffins using either a spoon or your hands.

    Note: It's best to place this over top, the rounded muffins don't allow too much on the sides but it will melt down over the sides as they finish cooking.

  7. Bake the muffins in the 350 degree oven for 6 to 8 more minutes. Let cool before removing them.