Zucchini Bread (Muffins)
(from Confident Choices: A Cookbook for Interstitial Cystitis and Overactive Bladder)
Ingredients
- 3 eggs
- ¾ c. oil or ¾ c.
- 1 ½ c. sugar
- 1 tsp. vanilla
- 2 c. peeled and grated zucchini
- 3 c. all-purpose flour
- ½ tsp. salt
- ½ tsp. cinnamon
- 1 tsp. baking soda
- ¼ t. baking powder
- ½ to 1 c. chopped nuts
Preheat oven to 325°F. Beat eggs; blend in oil, sugar, and vanilla. Add shredded zucchini. Sift flour with dry ingredients. Beat into egg and oil mixture. Fold in nuts. For bread, pour batter into two 8 inch loaf pans. Bake for 60 to 75 minutes. For muffins, fill standard size muffin tins to ⅔ full. Bake 12 to 14 minutes. Makes two loaves or about 18 medium muffins.