Zucchini Bread or Cupcakes |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 2 |
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Another variation using zucchini Ingredients:
3 eggs |
1 cup olive oil or 1 cup vegetable oil |
1 1/2 cups sugar |
2 cups zucchini, grated |
2 teaspoons vanilla extract |
3 cups all-purpose flour |
3 teaspoons cinnamon |
1/8 teaspoon nutmeg |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1 teaspoon salt |
1/2 cup chopped walnuts (optional) or 1/2 cup pecans (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Grease and flour two 8×4 inch loaf pans. (Grease liberally.) Alternately, line 24 muffin cups with paper liners.
3. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
4. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
5. Stir this into the egg mixture. Divide the batter into prepared pans.
6. Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.
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