JACQUELINE'S ZUCCHINI MUFFINS

Jacqueline's Zucchini Muffins image

These are incredible! So moist and tasty! Great way to use up some of zucchinis from your garden. Recipe is from Jacqueline's Markeplace and Cafe in Scottsdale. I've found that they are better if the batter is allowed to sit for 15 to 20 minutes before baking. This allows the zucchini to release the water. I love cinnamon, however if preferred you can reduce the amount of cinnamon. Muffins freeze well.

Provided by Galley Wench

Time 1h

Yield 18 giant muffins

Number Of Ingredients 14

Ingredients

1 1/8 cups oil
3 cups sugar
2 teaspoons vanilla
3 eggs
4 1/8 cups all-purpose flour
1/2 tablespoon salt
2 teaspoons baking powder
1 teaspoon baking soda
4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon allspice
4 2/3 cups shredded zucchini or 4 2/3 cups carrots
1 1/4 cups walnuts, broken in small pieces

Steps:

Cream together oil and sugar.
Slowly beat in vanilla and eggs.
In a speparate bowl, sift together the dry ingredients.
Add to the oil-sugar mixture, stirring to combine.
Add zucchini (or carrots) and walnuts.
Pour into greased oversixzed muffin tins. Bake in preheated oven at 350 degrees for 25 to 30 minutes.

Nutrition Facts : Calories 428, Fat 20.1, SaturatedFat 2.6, Cholesterol 31, Sodium 319.8, Carbohydrate 58.1, Fiber 2, Sugar 34.5, Protein 5.7

*** Explore more Jacqueline's Zucchini Muffins Recipes »

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