Zucchini-Nut Muffins
Zucchini-Nut Muffins is an moderately easy dinner. Made with 1 medium zucchini or 2 small ones, 2 eggs, 1/2 c. vegetable oil, 1 tsp. vanilla extract and 1 1/4 c. sugar, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
🔗 Recipe adapted from RecipeNLG-Full
Shred unpeeled zucchini to measure 2 cups.
Spread on paper toweling to drain for 10 minutes.
Lightly blot top.
Beat together eggs, oil, vanilla and sugar until light.
Mix flour with cinnamon, nutmeg, cloves, salt, baking soda and baking powder. Blend zucchini into egg mixture alternately with flour mixture. Do not overblend.
Fold in nuts.
Spoon into lightly greased muffin cups.
Bake at 375° for 20 minutes or until muffins test done.
Store extra muffin batter, tightly covered, in refrigerator up to 1 week.
Good served with egg entrées or fruit salad.
🍷 Perfect Pairings
Complete your meal with these
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