Wednesday, July 18, 2012

Zucchini Nut Muffins

Wondering what to do with all that Zucchini bounty?
Make a quadruple-recipe of Zucchini Nut Muffins for the freezer--these
are excellent in school lunches!

Zucchini Nut Muffins

3  Eggs
1  Cup  Oil
2  Cups  Sugar
1  Tablespoon  Vanilla
2  Cups  Grated Zucchini Squash
3  Cups  Flour  (can use half White and half Whole Wheat flour)
1  teaspoon  Salt
1  teaspoon  Baking Soda
1  Tablespoon  Ground Cinnamon
1/4  teaspoon  Baking Powder
2/3  Cup  Chopped Nuts

Preheat oven to 325*.  Beat Eggs until light and fluffy.  Add Oil, Sugar, Vanilla and grated Zucchini.  Mix lightly but well.  Add Flour, Salt, Baking Soda, Cinnamon, and Baking Powder, mixing until well blended.  Stir in Nuts.  Spoon into muffin cups, filling 2/3 full or pour into two greased loaf pans.  Bake muffins for 24-28 minutes or loafs for 50-60 minutes, or until bread tests done.  Cool on cooling racks.  Serve warm with Butter and Apple Butter.  Makes about 18-20 muffins or two loaves.

For a Quadruple Recipe use:
12  Eggs
4  Cups  Oil
8  Cups  Sugar
4  Tablespoons  Vanilla
8  Cups  Grated Zucchini
12  Cups  Flour
4  teaspoons  Salt
4  teaspoons  Baking Soda
1/4  Cup  Ground Cinnamon
1-1/4  teaspoon  Baking Powder
3  Cups  Chopped Nuts
Note that these amounts are adjusted from the original recipe.

This will make about 6-1/2 dozen Muffins or 9-10 loaves, depending on pan size.

You will need the largest bowl you own to mix it all up in:

Wondering how to efficiently bake 6-1/2 dozen muffins?  Use your small canning rings placed on a baking sheet:

This recipe was one of my mother-in-law's.

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