Made 24 muffins :
Ingredients:
3 eggs
1 cup vegetable oil
- 2 cups sugar
- 1 tablespoon vanilla extract
- 2 cups zucchini, peeled, shredded (about 1 medium)
- 2 1/2 cups all-purpose flour
- 1/2 cup baking cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon, ground
- 1/4 teaspoon baking powder
Directions:
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In a mixing bowl, beat eggs, oil, sugar and vanilla.
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Stir in zucchini.
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Combine dry ingredients; add to zucchini mixture and mix well.
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Pour into two greased 8x4x3-inch loaf pans.
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Bake at 350°F for 1 hour or until bread tests done. Makes 2 loaves.Muffins are the perfect freezer breakfast. With this making 24 muffins. I froze a bunch and just pulled out like 5 the night before for a super fast, yummy breakfast.
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