Rating Difficulty Intermediate ?This is a recipe for zucchini muffins. It includes ingredients such as zucchini, flour, sugar, eggs, and baking powder. The muffins are moist and have a light, fluffy texture.
Yields 1 Serving Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Prep Time 5 minsCook Time 35 minsTotal Time 40 mins 3 eggs
3 ⅔ cups (325 ml) sugar
½ cup (125 ml) vegetable oil
½ cup (125 ml) orange juice
1 tsp (5 ml) almond extract
10 ½ cups (600 ml) all purpose flour
2 tsp (10 ml) ground cinnamon
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) salt
½ tsp (2 ml) ground cloves
5 ½ cups (350 ml) shredded zucchini
1 In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
2 Combine dry ingredients; add to the egg mixture and mix well.
3 Add zucchini and mix in well.
4 Fill greased or paper-lined muffin cups two thirds full.
5 Bake at 350 degrees (175 C.) for 20-25 minutes.
6 Cool for 10 minutes before removing to wire rack.
Ingredients 3 eggs
3 ⅔ cups (325 ml) sugar
½ cup (125 ml) vegetable oil
½ cup (125 ml) orange juice
1 tsp (5 ml) almond extract
10 ½ cups (600 ml) all purpose flour
2 tsp (10 ml) ground cinnamon
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) salt
½ tsp (2 ml) ground cloves
5 ½ cups (350 ml) shredded zucchini
Directions 1 In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
2 Combine dry ingredients; add to the egg mixture and mix well.
3 Add zucchini and mix in well.
4 Fill greased or paper-lined muffin cups two thirds full.
5 Bake at 350 degrees (175 C.) for 20-25 minutes.
6 Cool for 10 minutes before removing to wire rack.
