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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 24 |
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My lower fat version. Ingredients:
2 cups sugar |
3 cups flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/4 teaspoon baking powder |
1 tablespoon cinnamon |
1/2 cup chopped walnuts |
3 eggs |
2 -3 cups finely grated zucchini |
1/4 cup enova oil |
3/4 cup applesauce |
1 tablespoon pure vanilla extract |
Directions:
1. Preheat oven to 400 degrees.
2. Place paper baking cup in each of 24 regular-size muffin cups, or grease muffin tin.
3. In a small mixing bowl, mix the dry ingredients.
4. In a larger bowl, mix the eggs, zucchini, oil, applesauce, and vanilla with a large spoon.
5. Then very gently stir the dry ingredients into the liquid ingredients just until moistened. Do NOT over-stir, or they will be dry and tough.
6. Divide batter evenly among cups.
7. Bake until the tops spring back when pressed gently in the center, about 15-18 minutes. Do not over-bake.
8. Cool in the pan on a wire cake rim for 10 minutes before removing from cups.
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