ZUCCHINI NUT MUFFINS

Zucchini nut muffins image

Provided by Amanda Hyatt

Categories Muffins

Time 35m

Number Of Ingredients 13

1 medium zucchini or 2 small ones
2 large eggs
1/2 c vegetable oil
1 tsp pure vanilla extract
1 1/4 c sugar
2 c all purpose flour
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 c chopped walnuts or pecans

Steps:

1. Shred unpeeled zucchini to measure 2 cups. spread on paper toweling to drain for 10 mins. Lightly blot top of them.
2. Preheat oven to 375 degrees Beat together eggs, oil, vanilla and sugar until light. Mix flour with cinnamon, nutmeg, cloves, salt, baking soda and baking powder.
3. Blend Zucchini into egg mixture alternately with the flour mixture. Do not over blend. Fold in nuts. Spoon into lightly greased muffin cups.
4. Bake for 20 mins or until muffins test done. You can store the extra muffin batter, tightly covered, in refrigerator up to one week.

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