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Ingredients
| eggs: 3 |
| vegetable oil: 1/4 cup |
| sweetened applesauce: 3/4 cup |
| granulated sugar: 1 1/2 cups |
| zucchini squash (grated): 2 cups |
| vanilla extract: 2 tsp |
| walnuts (chopped): 1/2 cup (optional) |
| salt: 1 tsp |
| baking powder: 1/4 tsp |
| all-purpose flour (unsifted): 3 cups |
| ground cinnamon: 1 Tbl |
| baking soda: 1 tsp |
Zucchini Muffins II
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
24 serving(s)
Tags
- Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans, or line 2 muffin tins with paper cases. I used 1 loaf pan and one muffin pan, that works well too.
- In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt (and nuts, if you use them) , stir into the egg mixture. Divide batter into.
- prepared pans.
- Bake for 60 to 70 minutes, or until done. I baked the muffins for 20 minutes.