Zucchini Bread Muffins
Nutritional Info
- Servings Per Recipe: 26
- Amount Per Serving
- Calories: 172.8
- Total Fat: 5.1 g
- Cholesterol: 24.5 mg
- Sodium: 8,921.2 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 0.7 g
- Protein: 2.5 g
View full nutritional breakdown of Zucchini Bread Muffins calories by ingredient
Introduction
These muffins are delicious. Keep them plain or add chocolate chips or raisins to spice them up! These muffins are delicious. Keep them plain or add chocolate chips or raisins to spice them up!Number of Servings: 26
Ingredients
-
1 cup brown sugar
1 cup sugar
1/2 cup applesauce
1/2 cup vegetable oil
3 tsp vanilla
3 eggs
3 1/2 cups flour
1 tsp baking powder
2 tsp baking soda
1 tsp salt
4 tsp cinnamon
2 cups shredded, drained zuccnini
Directions
Place first 6 ingredients into a mixer, turn on high until they are well incorporated. Add in the 5 dry ingredients and mix until well incorporated. 2 cups of drained zucchini should then be mixed in with the batter. Now would be the time to add in either raisins or chocolate chips, or anything else you would like to try in them.
Put muffin cups in your muffin tin, and fill each one fairly close to the top ( i use a large cookie scoop, places two into each cup). Cook on 325 (or convection 300) for 23-25 minutes.
You can also grease two loaf pans and split the mixture in both of them and back zucchini bread. Cook on 325 for 1 hour if making bread instead of muffins.
Number of Servings: 26
Recipe submitted by SparkPeople user LUKA6160.
Put muffin cups in your muffin tin, and fill each one fairly close to the top ( i use a large cookie scoop, places two into each cup). Cook on 325 (or convection 300) for 23-25 minutes.
You can also grease two loaf pans and split the mixture in both of them and back zucchini bread. Cook on 325 for 1 hour if making bread instead of muffins.
Number of Servings: 26
Recipe submitted by SparkPeople user LUKA6160.