Zucchini Muffins II Recipe

Name: Zucchini Muffins II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; ¼ cup vegetable oil; ¾ cup applesauce; 1 ½ cups white sugar; 2 cups grated zucchini; 2 teaspoons vanilla extract; ½ cup chopped walnuts (optional); 1 teaspoon salt; ¼ teaspoon baking powder; 3 cups all-purpose flour; 3 teaspoons ground cinnamon; 1 teaspoon baking soda

Servings: persons

3 eggs
¼ cup vegetable oil
¾ cup applesauce
1 ½ cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
½ cup chopped walnuts (optional)
1 teaspoon salt
¼ teaspoon baking powder
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda

1
Preheat oven to 325 degrees F ( 165 degrees C).
2
Grease and flour two 8x4 inch loaf pans, or line 2 muffin tins with paper cases.
3
I used 1 loaf pan and one muffin pan, that works well too.
4
In a large bowl, beat eggs until light and frothy.
5
Mix in oil and sugar.
6
Stir in zucchini and vanilla.
7
Combine flour, cinnamon, soda, baking powder, salt (and nuts, if you use them) , stir into the egg mixture.
8
Divide batter into.
9
prepared pans.
10
Bake for 60 to 70 minutes, or until done.
11
I baked the muffins for 20 minutes.

1014

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 eggs, ¼ cup vegetable oil, ¾ cup applesauce, 1 ½ cups white sugar, and more.

Yes, Zucchini Muffins II falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Muffins II

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