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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 24 |
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Just can't have enough zucchini! Ingredients:
3 eggs |
1/4 cup vegetable oil |
3/4 cup applesauce |
1 1/2 cups white sugar |
2 cups grated zucchini |
2 teaspoons vanilla extract |
1/2 cup chopped walnuts (optional) |
1 teaspoon salt |
1/4 teaspoon baking powder |
3 cups all-purpose flour |
3 teaspoons ground cinnamon |
1 teaspoon baking soda |
Directions:
1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans, or line 2 muffin tins with paper cases. I used 1 loaf pan and one muffin pan, that works well too.
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt (and nuts, if you use them) , stir into the egg mixture. Divide batter into.
3. prepared pans.
4. Bake for 60 to 70 minutes, or until done. I baked the muffins for 20 minutes.
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