Zucchini-Nut Muffins

Name: Zucchini-Nut Muffins
Ingredients: 1 medium zucchini or 2 small ones; 2 eggs; 1/2 c. vegetable oil; 1 tsp. vanilla extract; 1 1/4 c. sugar; 2 c. all-purpose flour; 1 1/2 tsp. cinnamon; 1/2 tsp. nutmeg; 1/4 tsp. cloves; 1/2 tsp. salt; 1/2 tsp. each: baking soda and baking powder; 1 c. chopped walnuts or pecans

12 ingredients

10 steps

Ingredients

1 medium zucchini or 2 small ones
2 eggs
1/2 c. vegetable oil
1 tsp. vanilla extract
1 1/4 c. sugar
2 c. all-purpose flour
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. salt
1/2 tsp. each: baking soda and baking powder
1 c. chopped walnuts or pecans

Directions

1

Shred unpeeled zucchini to measure 2 cups.
2

Spread on paper toweling to drain for 10 minutes.
3

Lightly blot top.
4

Beat together eggs, oil, vanilla and sugar until light.
5

Mix flour with cinnamon, nutmeg, cloves, salt, baking soda and baking powder. Blend zucchini into egg mixture alternately with flour mixture. Do not overblend.
6

Fold in nuts.
7

Spoon into lightly greased muffin cups.
8

Bake at 375° for 20 minutes or until muffins test done.
9

Store extra muffin batter, tightly covered, in refrigerator up to 1 week.
10

Good served with egg entrees or fruit salad.