Zucchini Muffins are the perfect way to use up extra zucchini and sneak some veggies into your diet. Shredded zucchini melts into baked goods for deliciously moist breads and muffins.
Preheat oven to 350 degrees F. Fill muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
Add raisins to a small bowl and sprinkle with about 1/2 tablespoon of flour mixture. This will help them from sinking to the bottom.
In a small bowl, whisk together the eggs and oil.
Add egg mixture to dry ingredients and stir until just combined.
Stir in zucchini and raisins.
Use a cookie scoop to scoop the batter into the muffin liners. Depending on the size you will get 12-18 muffins. Don't fill more than 2/3 full.
Bake for 12-15 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
Remove from muffin tin and cool on wire rack.
Notes
Muffins can be frozen after baking. Place in a freezer safe bag or container, remove air and store for up to 2 month. To thaw, place on the counter for several hours.