Ingredients:
Adapted from Smitten Kitchen
Yield: 2 loaves or approximately 24 medium muffins
(I got 12 large muffins)
What You Need
3 eggs
1 cup olive or vegetable oil
1 1/2 cups sugar
2 1/2 cups grated zucchini *see note
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 tablespoon blue poppy seed
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)
Note :
If its freshly picked from the vine, you can use 2 Cups, but my has already been rotting in the refrigerator for almost 3 days, so it tends to dry up and less moisture. Either you add more zucchini or lessen the flour *wink
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Preparation:
What You Do
Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans, liberally. Alternately, line 24 muffin cups with paper liners.
In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
Stir this into the egg mixture. Divide the batter into prepared pans.
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 30 to 35 minutes.
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