Zucchini Muffins or Bread
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 3 eggs
- 1 tsp salt
- 1 cup vegetable oil
- 1 cup chopped walnuts
- 1 tbsp cinnamon
- 2 tsp baking soda
- 1 tbsp vanilla
- 1 3/4 cup sugar
- 1/4 tsp baking powder
- 2 cups loosely packed coarsely grated zucchini, and drained (i tend to grate the zucchini and let it stand in a colander for 20-30 minutes, then i transfer the zucchini to a cheese cloth and squeeze the water out)
- 2 cups all purpose gluten-free flour (i use gf jules affiliate link)
- Carbohydrate 19.1857175070015 g
- Cholesterol 495.808333332505 mg
- Fat 302.144760104089 g
- Fiber 6.05773338960548 g
- Protein 22.5876608329712 g
- Saturated Fat 125.67383084092 g
- Serving Size 1 1 loaves or 24 muffin (697g)
- Sodium 50348.3980570083 mg
- Sugar 13.127984117396 g
- Trans Fat 17.2435474179756 g
- Calories 2817 calories
Preheat oven to 350 degrees and depending on whether you're making muffins, loaf bread or both, grease and flour the loaf pan(s) and/ or line the muffin pan with muffin liners.In a bowl, beat the eggs until frothyAdd and beat in sugar, oil and vanilla until the mixture is thick and lemon-coloredStir in the zucchiniSift cinnamon, baking soda, salt and baking powder into the flour (I just mix in a bowl with a pastry cutter)Add flour and other sifted ingredients into the mixFold in the chopped nutsPour into 2 greased and floured loaf pans (8"x4" works well), OR 18-24 lined muffin tins (number of muffins depends on how big you want them -- Fill ¾ of the cup or ½ the cup depending on how big you want the muffins) , OR 1 loaf pan and 12 muffin tins.FOR BREAD: Bake in a preheated 350 degree oven for one hour (Insert tooth pick and it should come out clean)FOR MUFFINS: Bake in a preheated 350 degree oven for 30 mins (insert tooth pick and it should come out clean)Cool for ten minutesIf bread, Invert onto rack
