Zucchini Muffins II

READY IN: 1hr 15mins
Recipe by swirlycinnacakes

Just can't have enough zucchini!

Top Review by LUVMY2BOYS

Yay! A zucchini muffin recipe without a lot of oil-which is what I've been noticing on the Internet. I got some ideas from the "whole wheat zucchini bread" recipe on this site, though! I used 1/2 cup applesauce & 1/2 cup buttermilk, half oat flour & half whole wheat. I used 2 tsp cinn & 1/2 tsp nutmeg-and only 1/2 cup Splenda (for the sugar). No walnuts, and baking time was perfect! Thank u for sharing!

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans, or line 2 muffin tins with paper cases. I used 1 loaf pan and one muffin pan, that works well too.
  2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt (and nuts, if you use them) , stir into the egg mixture. Divide batter into.
  3. prepared pans.
  4. Bake for 60 to 70 minutes, or until done. I baked the muffins for 20 minutes.

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