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Zucchini Nut Muffins Recipe
|Granulated sugar||1 Cup (16 tbs) (250 Milliliter)|
|Vanilla||1⁄2 Teaspoon (2 Milliliter)|
|Vegetable oil||1 Cup (16 tbs) (250 Milliliter)|
|Grated zucchini||2 Cup (32 tbs), unpeeled (500 Milliliter)|
|All purpose flour||3 Cup (48 tbs) (750 Milliliter)|
|Baking powder||1 1⁄2 Teaspoon (7 Milliliter)|
|Baking soda||1 Teaspoon (5 Milliliter)|
|Salt||1 Teaspoon (5 Milliliter)|
|Cinnamon||1 Teaspoon (5 Milliliter)|
|Chopped walnuts||1 Cup (16 tbs) (250 Milliliter)|
Serving size: Complete recipe
Calories 6126 Calories from Fat 3598
% Daily Value*
Total Fat 405 g623%
Saturated Fat 48.2 g240.9%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 4210.9 mg175.5%
Total Carbohydrates 527 g175.8%
Dietary Fiber 40.9 g163.7%
Sugars 207.1 g
Protein 109 g218.9%
Vitamin A 29.7% Vitamin C 70.6%
Calcium 97.5% Iron 176.1%
*Based on a 2000 Calorie diet
Gradually pour in oil and beat for 2 minutes.
Blend in zucchini.
In large bowl, combine flour, baking powder, soda, salt and cinnamon; blend well.
Stir in nuts.
Using wooden spoon or fork, stir in egg mixture just until moistened.
Spoon batter into paper lined muffin cups, filling each to top of liner.
Bake in 375Â°F (190Â°C) oven for 25 to 30 minutes or until firm to the touch.