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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat 20g49%
Cholesterol 31mg
Sodium 325mg
Total Carbohydrate 42g46%
 Dietary Fiber 3g3%
Protein 6g7%
Prep Time
Cook Time
Total Time

20 min.

30 min.

50 min.



Zucchini Raisin Pecan Muffins

There's nothing like eating a homemade muffin, and it's even more pleasing for parents and loved ones to see their children and others bite into this nutritious and delectable zucchini treat. Have it for breakfast, brunch, or as a light snack. 


3 cups grated fresh zucchini
2 large eggs,beaten
1/3 cup packed brown sugar
2 teaspoons pure vanilla extract
1 tbsp. of orange zest
2/3 cup vegetable oil
Non-stick spray for muffin pan
2 teaspoons baking soda
1/2 teaspoon salt
3 cups unbleached all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped pecans
1/4 cup raisins


1Set oven to 350 degrees
2Grate using a large box or cheese grater your clean/washed zucchini (cut off the top and leave skin on. Place grated zucchini onto a large plate.
3Using another large bowl, whisk the eggs, brown sugar, and vanilla. Stir in the grated zucchini, vegetable oil, baking soda, and salt.
4In a separate bowl, whisk the flour with the cinnamon and nutmeg. Add the dry ingredients to the zucchini mix and stir well. Toss in the pecans, orange zest, and raisins.
5Spray non-stick onto a muffin tin (holds 12 or 6). Spoon batter into the cups 3/4 full. Bake for 25 to 30 minutes or until a toothpick inserted into one of the muffins comes out clean.
6Place pan onto a wire rack to cool for about 15 minutes. Remove all muffins carefully and store in an airtight container. Don’t put the lid on until all muffins are room temperature.