Zucchini Bread Muffins
from Mommy's Kitchen
2 - large eggs
1/2 - cup vegetable, canola or coconut oil
1/2 - cup unsweetened applesauce or homemade
1 - teaspoon vanilla extract
1 - cup light brown sugar
2 - cups shredded or pureed zucchini squash
2 - cups all purpose flour or half whole wheat flour
1 - tsp salt
1 - tsp soda
1/2 teaspoon baking powder
3 - teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped nuts, optional
from Mommy's Kitchen
2 - large eggs
1/2 - cup vegetable, canola or coconut oil
1/2 - cup unsweetened applesauce or homemade
1 - teaspoon vanilla extract
1 - cup light brown sugar
2 - cups shredded or pureed zucchini squash
2 - cups all purpose flour or half whole wheat flour
1 - tsp salt
1 - tsp soda
1/2 teaspoon baking powder
3 - teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped nuts, optional
Preheat your oven to 350 degrees. Grease a muffin tin with non stick 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 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 center of muffin comes out clean. Let cool slightly before removing from muffin tin.
Recipe yields about 12-14 muffins
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