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Zucchini Muffins
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Recipe Information

  • 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
  • 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.
What a great way to use the abundance of zucchini. These muffins can be frozen to be used later.

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