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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 61g Recipe makes 24 muffins) |
||
| Calories 229 | ||
| Calories from Fat 103 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.5g | 17% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 6.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 26mg | 8% | |
| Sodium 164mg | 6% | |
| Potassium 75mg | 2% | |
| Total Carbohydrate 29.8g | 9% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 17.2g | ||
| Protein 2.9g | 5% | |
Ingredients
- 3 eggs
- 1 cup oil
- 1 2/3 cups sugar
- 1/3 cup brown sugar
- 2 cups zucchini, grated
- 3 cups flour, sifted
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3 teaspoons cinnamon
- 1 teaspoon salt
- 1/2 cup walnuts, chopped
Directions
1
Beat the eggs until they are light and foamy.2
Add the sugar, oil and zucchini.3
Blend well with a spoon.4
Mix the dry ingredients and add to the egg mixture; blend well.5
Add the nuts, and spoon into greased muffin tins.6
Bake at 325°F for 20 minutes.
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- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Vegetables > Squash
- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Seasonal > Summer
Featured Reviews for This Recipe
From: farmchick #2
On Sep 24, 2009
These were awesome! I used whole wheat flour, 1/2 cup flour replaced with ground flax. I added 1 tsp. vanilla, and used 1/4 cup oil, and 3/4 cup applesauce.
From: dandel
On Jul 21, 2007
Very tasty and easy to make! Try it with half applesauce and half oil to cut the fat. They still come out moist and delicious, as promised.
From: canbesweet_99
On Aug 18, 2004
YUMMY! I doubled my recipe and made 24 BIG muffins. I don't use the small muffin tins, mine are JUMBO tins. I didn't have 4 cups of zucchini, so I used 3 cups and they turned out just fine. Thanks for sharing this recipe
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