If you live in and around New York City, you’re undoubtedly familiar with Fresh Direct. If you’re not from here let me fill you in.
Fresh Direct is an online grocer that delivers groceries to Manhattan and the surrounding areas. Last year, when we moved from the city of Chicago to the suburbs of New York (and also added a kiddo in the process), I contemplated ordering from Fresh Direct to save time and reduce my overall stress. I worried that having someone else pick out my produce would be a disaster. However, I gave it a try and I never looked back. Groceries to my door for about the same cost (sometimes lower) as my store bought groceries? Yes, please.
The other day, Fresh Direct delivered the most beautiful zucchinis. And my blog was screaming for some veggies.
I decided to shred these beauties into zucchini raisin muffins that my girls could eat for a breakfast treat or snack. I am trying so hard to sneak veggies into food for my 3-year old, Maddie. She is a stubborn eater!
My 13 month old taste tester, Faye, has no problem trying my new recipes. These were a hit, believe me.
In fact, Faye couldn’t get enough and wanted more. I don’t blame her. These muffins have a great texture and are the perfect balance of soft and sweet.
These went fast! Unfortunately, my 3-year old refused to eat them, even when I referred to them as “cupcakes.” Any one else have a toddler that only eats a handful of foods? Sneaky vegetable recipes are needed over here!
These were super easy to make. In fact, this was a quick naptime production after a trip to the Bronx Zoo. I hope you like them!
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 large egg
- ½ cup white sugar
- ½ cup vegetable oil
- 2 cups grated zucchini
- ¾ cup raisins
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix the flour, salt, nutmeg, cinnamon, baking soda, and baking powder.
- In a large bowl, beat the egg, sugar, and vegetable oil together.
- Fold the zucchini and raisins into the sugar mixture. Stir in the dry mixture until combined well.
- Divide batter into muffin cups until ¾ full. (This recipe will make 16 muffins, so you will have to bake a second pan with 4 muffins.)
- Bake in the preheated oven for 22-25 minutes until the tops are just golden.