Zucchini Bread Muffins
Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 90.3
- Total Fat: 3.7 g
- Cholesterol: 21.2 mg
- Sodium: 44.1 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 0.0 g
- Protein: 0.6 g
View full nutritional breakdown of Zucchini Bread Muffins calories by ingredient
Introduction
Version of the Zucchini bread only making them into cupcakes for individual and portion control use. Version of the Zucchini bread only making them into cupcakes for individual and portion control use.Number of Servings: 40
Ingredients
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3 Cups Shredded Zucchini
2 2/3 Cups Sugar
1 tsp. Baking Soda
4 Eggs
1 tsp. Cinnamon
2/3 Cup Shortening
2 tsp. Vanilla 2/3 Cup Water
2/3 cup chopped Nuts (opt)
3 1/3 Cups Flour
1 tsp. Ground Cloves
2/3 Cup raisins (opt)
1 1/2 tsp. Salt
1/2 tsp. Baking Powder
Directions
Heat Oven to 350 degrees. Grease bottoms only of 2 loaf pans or 1, 9 x 13 inch
pan. Mix sugar, and shortening in 2 ½ quart bowl. Stir in Zucchini, water and eggs. Mix in flour, baking soda, salt, cinnamon, cloves, vanilla and baking powder; stir in nuts (OPT), and raisins (OPT). Pour into pans. Bake until toothpick comes out clean. 60 to 70 minutes; cool 5 minutes. Loosen sides of loaves from pans, remove. Cool completely before slicing.
Muffins - Using a 1/3 cup measuring scoop dip into mixture and pour mixture in to cupcake wrapper and/or using muffin pans. Do not cook for as long as bread calls for, I think the most that I cooked it for was 35-40 minutes. Tooth pick should come out clean.
Makes 2 or 3 loaves depending on what pan you use.
125 calories per slice.
Makes 40 muffins at 90 Calories a piece.
Personal notes: I have zucchini in my freezer so that I can have this alll year round if I like. It never last long the kids and everyone in the family Loves it
Number of Servings: 40
Recipe submitted by SparkPeople user JENNTINYSAM.
pan. Mix sugar, and shortening in 2 ½ quart bowl. Stir in Zucchini, water and eggs. Mix in flour, baking soda, salt, cinnamon, cloves, vanilla and baking powder; stir in nuts (OPT), and raisins (OPT). Pour into pans. Bake until toothpick comes out clean. 60 to 70 minutes; cool 5 minutes. Loosen sides of loaves from pans, remove. Cool completely before slicing.
Muffins - Using a 1/3 cup measuring scoop dip into mixture and pour mixture in to cupcake wrapper and/or using muffin pans. Do not cook for as long as bread calls for, I think the most that I cooked it for was 35-40 minutes. Tooth pick should come out clean.
Makes 2 or 3 loaves depending on what pan you use.
125 calories per slice.
Makes 40 muffins at 90 Calories a piece.
Personal notes: I have zucchini in my freezer so that I can have this alll year round if I like. It never last long the kids and everyone in the family Loves it
Number of Servings: 40
Recipe submitted by SparkPeople user JENNTINYSAM.
Member Ratings For This Recipe
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