Zucchini Muffin Tops

Name: Zucchini Muffin Tops Recipe
Yield: 36
Ingredients: 3 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 3 teaspoons ground cinnamon; 3 eggs; 1 med mashed banana; 1/2 cup unsweetened applesauce (add to mashed banana to make 1 cup); 2 cups white sugar; 3 teaspoons vanilla extract; 2 cups grated zucchini

Number of Servings: 36

Ingredients

3 cups all-purpose flour1 teaspoon salt1 teaspoon baking soda1 teaspoon baking powder3 teaspoons ground cinnamon3 eggs1 med mashed banana1/2 cup unsweetened applesauce (add to mashed banana to make 1 cup)2 cups white sugar3 teaspoons vanilla extract2 cups grated zucchini

Directions

Line cookie sheets with parchment paper, spray parchment with cooking spray. (you can do muffins cups or loaf pans if you like) Preheat oven to 350 degrees F.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, banana, applesauce, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
Bake for about 12-15 minutes, or until top springs back Cool on pan on rack for 5 minutes. Remove muffin tops parchment by peeling carefully, and completely cool on wire racks.

Serving Size:�24

Number of Servings: 36

Recipe submitted by SparkPeople user FANCYFRANCY2.

Servings Per Recipe: 36

Nutritional Info Amount Per Serving

Calories: 95.8
Total Fat: 0.5 g
Cholesterol: 15.4 mg
Sodium: 119.5 mg
Total Carbs: 21.5 g
Dietary Fiber: 1.0 g
Protein: 1.7 g

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