Every Summer I get to enjoy lots of Zucchinis courtesy of my parent's garden. I love eating them steamed along with other veggies, baked into a pasta, or even fried then topped with parmesan, but my favorite way to enjoy them are as delicious muffins.
Sure, muffins may not be "calorie friendly", but these are so good you won't even feel guilty for eating them. These muffins are really easy to make and taste like you have been baking for hours. They even taste better the next day so these are a great for preparing a day ahead. Great for picnics and barbecues! They also freeze really well.
Ingredients:
4 cups shredded zucchini
1 tbsp vanilla
1 cup brown sugar
6 eggs
2 tsp salt
2 tbsp cinnamon
2 tsp baking soda
2 tsp baking powder
6 cups of flour
3 1/2 cups white sugar
2 1/4 cups vegetable oil
4 cups shredded zucchini
1 tbsp vanilla
1 cup brown sugar
6 eggs
2 tsp salt
2 tbsp cinnamon
2 tsp baking soda
2 tsp baking powder
6 cups of flour
3 1/2 cups white sugar
2 1/4 cups vegetable oil
Powdered sugar (optional)
Directions:
1. Mix flour, baking soda, baking powder and salt.
2. Mix in brown and white sugar.
3. Add vanilla, cinnamon and eggs....mix well
4. Slowly add in shredded zucchini and mix well
5. Add mixture to cupcake liners
6. Bake for around 30 minutes in 350 degrees.
7. Sprinkle them with powdered sugar.
