Zucchni Bread Muffins
- 2 whole Large Eggs
- 1/2 cups Canola Or Vegetable Oil
- 1 teaspoon Vanilla Extract
- 1/2 cups Applesauce
- 2 cups Shredded Or Pureed Zucchini
- 1 cube Light Brown Sugar
- 2 cups All-purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1/2 teaspoons Baking Powder
- 3 teaspoons Cinnamon
- 1/4 teaspoons Nutmeg
- 1/2 cups Chopped Pecans (or Walnuts)
- Preheat your oven to 350 degrees. Grease a muffin tin with nonstick baking spray or use muffin liners. In a large bowl, using an electric mixer on medium speed, beat together the eggs, oil, vanilla, applesauce and pureed or shredded zucchini. Add all the dry ingredients (including sugar) and mix until everything is combined. Add nuts and pour the batter into muffin tins, filling each tin about 3/4 full. Bake at 350 degrees for 15-18 minutes or until golden brown and a toothpick inserted into the center of the muffin comes out clean. Let cool slightly before removing from the muffin tin. Recipe yields about 12-14 muffins.
eggs, canola or, vanilla, applesauce, zucchini, brown sugar, allpurpose, baking soda, salt, baking powder, cinnamon, ubc, pecans
Taken from tastykitchen.com/recipes/breads/zucchni-bread-muffins/ (may not work)