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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 18 |
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As any cook with a booming zucchini crop knows, you can never have too many recipes calling for that abundant vegetable!Shirlee Nelson, Marcus, Iowa Ingredients:
2-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 cups sugar |
1/2 cup quick-cooking oats |
1 tablespoon baking powder |
1 teaspoon salt |
1 teaspoon ground cinnamon |
4 eggs, lightly beaten |
3/4 cup canola oil |
1-1/2 cups shredded peeled zucchini |
1/2 cup raisins or chopped dates |
1/2 cup chopped pecans |
Directions:
1. In a bowl, combine the first six ingredients. Whisk the eggs and oil; stir into dry ingredients just until moist. Fold in zucchini, raisins and pecans. Spoon into greased or paper-lined muffin cups. Bake at 400° for 20-25 minutes. Cool for 5 minutes before removing to wire racks. Yield: 1-1/2 dozen.
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