Zucchini Muffins
Serving Size: 18 Muffins
Preparation Time: 15 minutes
Total Cooking time: 20 minutes
I just received fresh zucchini from a friend's garden! (Thanks Nate!)
Of course, there are dozens of recipes in which you could add fresh zucchini for dinner....But, here's a muffin recipe using not only the zucchini but carrots too!!
These tasty zucchini muffins would also be delicious with about 1/2 cup of chopped walnuts or pecans, either in addition to the carrots or to replace them.
| Amount | Measure | Ingredients |
2/3
| cup
| vegetable oil |
2
| large
| eggs
|
| 2/3 | cup | granulated sugar |
1/2
| cup
| light or dark brown sugar, packed |
1
| tsp
| vanilla extract |
2
| cups
| all-purpose flour |
1/2
| tsp
| baking soda |
1/2
| tsp
| baking powder |
1/2
| tsp
| salt |
2
| tsp
| ground cinnamon |
1 1/2
| cups
| finely shredded unpeeled zucchini |
1/2
| cup
| finely shredded carrot |
1/2
| tsp
| salt |
1/2
| tsp
| baking powder |
To prepare : Grease and flour 18 muffin cups. Heat oven to 375°.
In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
Fill muffin cups about 3/4 full; Bake for 20 minutes.
|
