Zucchini nut muffins

Amanda Hyatt

By
@Passion4Cooking

Even as a child, I loved these muffins. Very moist and they have a great flavor.


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Comments:

Prep:

15 Min

Cook:

20 Min

Ingredients

1 medium
zucchini or 2 small ones
2 large
eggs
1/2 c
vegetable oil
1 tsp
pure vanilla extract
1 1/4 c
sugar
2 c
all purpose flour
1 1/2 tsp
cinnamon
1/2 tsp
nutmeg
1/4 tsp
ground cloves
1/2 tsp
salt
1/2 tsp
baking soda
1/2 tsp
baking powder
1 c
chopped walnuts or pecans

Directions Step-By-Step

1
Shred unpeeled zucchini to measure 2 cups. spread on paper toweling to drain for 10 mins. Lightly blot top of them.
2
Preheat oven to 375 degrees

Beat together eggs, oil, vanilla and sugar until light. Mix flour with cinnamon, nutmeg, cloves, salt, baking soda and baking powder.
3
Blend Zucchini into egg mixture alternately with the flour mixture. Do not over blend. Fold in nuts. Spoon into lightly greased muffin cups.
4
Bake for 20 mins or until muffins test done. You can store the extra muffin batter, tightly covered, in refrigerator up to one week.

About this Recipe

Course/Dish: Muffins
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy