Name: Zucchini Nut Muffins
Ingredients: 4 eggs; 1 cup granulated sugar; ½ tsp vanilla; 1 cup vegetable oil; 2 cups grated unpeeled zucchini; 3 cups all-purpose flour; 1 ½ tsp baking powder; 1 tsp baking soda; 1 tsp salt; 1 tsp cinnamon; 1 cup chopped walnuts

CategoryBreads & Muffins

Source: Canadian Living Magazine
Rating: Untried

Yields1 Serving

4 eggs

1 cup granulated sugar

½ tsp vanilla

1 cup vegetable oil

2 cups grated unpeeled zucchini

3 cups all-purpose flour

1 ½ tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 cup chopped walnuts

With electric mixer, beat eggs with sugar and vanilla for 2 minutes. Gradually add oil and beat 2 minutes longer. Blend in grated zucchini.

In large bowl, combine flour, baking powder, baking soda, salt and cinnamon; blend well. Stir in nuts. Use wooden spoon or fork, add liquid mixture to dry ingredients, stirring until moistened.

Spoon batter into muffin tins lined with paper baking cups, filling each to top of paper liner. Bake in 375°F oven for 25 to 30 minutes. Makes 16 to 18 large muffins.

Ingredients