Wednesday, June 24, 2009

Zucchini Muffins

3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2/3 cups vegetable oil(1/3 cup oil can be replaced with 1 cup applesauce)
2 tsp vanilla
4 eggs
3 cups all-purpose or whole wheat flour
1 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
2 tsp soda
1/2 tsp baking powder
1/2 cup raisins
1/2 cup nuts (optional)

Heat oven to 350. Grease muffin cups or place liners. Mix zucchini, eggs, oil, sugar, and vanilla. Add dry ingredients except raisins and nuts. Stir in rasins and nuts. Fill cups. Bake for 20-25 min.
Recipe will also make 2 loaves. Bake 8 inch loaves 50-60 minutes, 9 inch loaves 1 hour 10 minutes, or until toothpick inserted comes out clean. Cool 10 minutes in pans on rack. Cool completely 2 hours before slicing bred. Wrap tightly and store at room temperature for 4 days or refrigerate up to 10 days.

For Pumpkin Bread:substitue 1 can (15 ounces) pumpkin for the zucchini.

For Cranberry Bread: Omit zucchini, cinnamon, cloves and raisins. Stir in 1/2 cup milk and 2 tsp grated orange peel with the oil. Stir 3 cups fresh or frozen (thawed and drained) cranberries into batter.
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