Zucchini Nut Muffins
This is my favorite muffin recipe. They come out so moist and delicious. My garden was over-run with zucchini so I made these muffins, froze them and had them through out the year. They freeze very well.
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READY IN: 35mins
YIELD: 24 muffins
UNITS: US
INGREDIENTS
Nutrition- 3
- 1cup oil
- 1 2⁄3cups sugar
- 1⁄3cup brown sugar
- 2
- 3
- 1teaspoon baking soda
- 1⁄4teaspoon baking powder
- 3teaspoons cinnamon
- 1teaspoon salt
- 1⁄2
DIRECTIONS
- Beat the eggs until they are light and foamy.
- Add the sugar, oil and zucchini.
- Blend well with a spoon.
- Mix the dry ingredients and add to the egg mixture; blend well.
- Add the nuts, and spoon into greased muffin tins.
- Bake at 325°F for 20 minutes.