Zucchini Poppers
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 97.6
- Total Fat: 4.5 g
- Cholesterol: 15.6 mg
- Sodium: 98.0 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 0.6 g
- Protein: 1.8 g
View full nutritional breakdown of Zucchini Poppers calories by ingredient
Introduction
We've used this recipe for a while. We like the mini-muffin pans for portion control. We've used this recipe for a while. We like the mini-muffin pans for portion control.Number of Servings: 48
Ingredients
-
1 1/3 cup sugar
2 eggs beaten
2 tsp vanilla (mexican)
3 cup shredded zucchini
2/3 cup melted butter
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
3 cups flour
1 cup chopped walnuts (optional)
Directions
Use a mixing bowl and wooden spoon.
Mix sugar, eggs and vanilla. Add zucchini and combine, then add melted butter. Stir.
Add baking soda, salt, cinnamon and nutmeg, stir; then add four, one cup at a time. Don't overmix.
Fold in walnuts.
Use mini muffin pans - coat with spray flour/oil. Bake at 350 for 20 minutes or until golden brown.
Number of Servings: 48
Recipe submitted by SparkPeople user LREISDORPH.
Mix sugar, eggs and vanilla. Add zucchini and combine, then add melted butter. Stir.
Add baking soda, salt, cinnamon and nutmeg, stir; then add four, one cup at a time. Don't overmix.
Fold in walnuts.
Use mini muffin pans - coat with spray flour/oil. Bake at 350 for 20 minutes or until golden brown.
Number of Servings: 48
Recipe submitted by SparkPeople user LREISDORPH.