Donna’s Zucchini Nut Muffin Recipe




  • ½ tsp. baking soda

  • ½ tsp. baking powder

  • ½ tsp. cinnamon

  • 1 ½ c. flour

  • Pinch of salt

  • 2 eggs

  • ¾ c. sugar

  • ½ c. oil

  • ½ tsp. pure vanilla extract

  • 1 sm. zucchini, raw, washed, & grated

  • ½ c. pecans, chopped

  • ¼ cup yellow raisins


Heat oven to 350° . Mix together the baking soda, baking powder, cinnamon, flour, and salt and set aside. Beat eggs and sugar until creamed. Slowly add the oil. This should thicken the mix slightly. Add vanilla and zucchini, incorporate well. Add pecans and raisins, mix well. Fold in dry ingredients. Do not over mix. Grease the muffin pans. Fill each 2/3 of the way up. Bake for 15 minutes. Do not open the oven door while baking. Let cool in muffin pan for 5 minutes before removing. Yield: 48 mini or 24 regular size muffins.


Recipe by Donna Pearlman Bolton from “Recipes from The Rock”.

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