Zucchini nut muffins

1
Amanda Hyatt

By
@Passion4Cooking

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

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Shred unpeeled zucchini to measure 2 cups. spread on paper toweling to drain for 10 mins. Lightly blot top of them.
2Preheat 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.
3Blend Zucchini into egg mixture alternately with the flour mixture. Do not over blend. Fold in nuts. Spoon into lightly greased muffin cups.
4Bake for 20 mins or until muffins test done. You can store the extra muffin batter, tightly covered, in refrigerator up to one week.

About Zucchini nut muffins

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