Zucchini Nut Muffins Recipe

Zucchini Nut Muffins is simply irresistible. Try this amazingly delicious Zucchini Nut Muffins; I am sure you will always tempt to prepare this for every party!

Summary

Health IndexAverageCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Eggs4
 Granulated sugar1 Cup (16 tbs) (250 Milliliter)
 Vanilla1⁄2 Teaspoon (2 Milliliter)
 Vegetable oil1 Cup (16 tbs) (250 Milliliter)
 Grated zucchini2 Cup (32 tbs), unpeeled (500 Milliliter)
 All purpose flour3 Cup (48 tbs) (750 Milliliter)
 Baking powder1 1⁄2 Teaspoon (7 Milliliter)
 Baking soda1 Teaspoon (5 Milliliter)
 Salt1 Teaspoon (5 Milliliter)
 Cinnamon1 Teaspoon (5 Milliliter)
 Chopped walnuts1 Cup (16 tbs) (250 Milliliter)

Nutrition Facts

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

Directions

With electric mixer, beat together eggs, sugar and vanilla for 2 minutes.
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 375°F (190°C) oven for 25 to 30 minutes or until firm to the touch.

Comments

Anonymous

DebbieB says :

Absolutely brilliant recipe - fantastic muffins - struggled a little with the non uk measurements but think I got them okay
Posted on: 26 August 2010 - 9:19am
Quantcast