I got this recipe from my Holly Clegg cookbook. I altered it some because it was originally for Chocolate Zucchini Bread.

1 c. white flour
½ c. whole wheat flour
1 tsp. baking soda
1 tsp. ground cinnamon
¼ tsp. baking powder
¾ cup sugar
2 large eggs
1/3 c. canola oil
1 tsp. vanilla
2 c. shredded zucchini

Preheat oven to 350 degrees F. Spray muffin tin with non-stick cooking spray.

In a bowl, mix the flours, baking soda, cinnamon, and baking powder; set aside. In a medium bowl, mix the sugar, eggs, oil and vanilla until well blended. Stir in the zucchini. Add dry ingredients to the wet ingredients and stir until just moistened. Pour the batter into the muffin pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan.

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