Zucchini Muffins Home . Contents . Index . Search . Glossary

Print Friendly Recipe Recipe Information Source: Lilann Ingredients 3 eggs 1-1/3 cups (325 ml) sugar 1/2 cup (125 ml) vegetable oil 1/2 cup (125 ml) orange juice 1 tsp (5 ml) almond extract 2-1/2 cups (600 ml) all purpose flour 2 tsp (10 ml) ground cinnamon 2 tsp (10 ml) baking powder 1 tsp (5 ml) baking soda 1 tsp (5 ml) salt 1/2 tsp (2 ml) ground cloves 1-1/2 cups (350 ml) shredded zucchini Preparation In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix in well. Fill greased or paper-lined muffin cups two thirds full. Bake at 350 degrees (175 C.) for 20-25 minutes. Cool for 10 minutes before removing to wire rack. Comments What a great way to use the abundance of zucchini. These muffins can be frozen to be used later.

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.