Ingredients
Butter or oil for greasing the pan
2 cups flour
2 large eggs
1 1/2 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt
1/2 cup light brown sugar
3 teaspoons cinnamon
2/3 cup vegetable oil
1/2 teaspoon nutmeg
1 1/2 teaspoons vanilla extract
1/8 teaspoon ground cloves
1 1/2 cups grated zucchini
1 Preheat the oven to 425°F. Grease the muffin tins. Whisk 2 eggs; add sugar and oil. Beat until all ingredients are incorporated and the mixture is very smooth.
2 Mix the vanilla and zucchini. Slowly add the flour, whisking until there are no lumps.
3 Add the remaining ingredients. Mix until the batter is smooth (other than the zucchini!) Pour into prepped pans and bake for 15 minutes. To check for doneness, insert a toothpick into the center of a muffin, it's done if the toothpick comes out clean.
Yield: 36 Servings
Butter or oil for greasing the pan
2 cups flour
2 large eggs
1 1/2 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt
1/2 cup light brown sugar
3 teaspoons cinnamon
2/3 cup vegetable oil
1/2 teaspoon nutmeg
1 1/2 teaspoons vanilla extract
1/8 teaspoon ground cloves
1 1/2 cups grated zucchini
1 Preheat the oven to 425°F. Grease the muffin tins. Whisk 2 eggs; add sugar and oil. Beat until all ingredients are incorporated and the mixture is very smooth.
2 Mix the vanilla and zucchini. Slowly add the flour, whisking until there are no lumps.
3 Add the remaining ingredients. Mix until the batter is smooth (other than the zucchini!) Pour into prepped pans and bake for 15 minutes. To check for doneness, insert a toothpick into the center of a muffin, it's done if the toothpick comes out clean.
Yield: 36 Servings
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