Zucchini Bread (Muffins)

zucchinimuffinsbyjuliebeyerfortheicdietproject(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.