I keep a tupperware container filled with grated zucchini in the refrigerator waiting for inspiration to strike. When I need a handful of zuc for pancakes, croquets, or muffins it's really easy to reach in and grab some. Hint: line the container with paper towel to absorb the extra liquids as the grated zucchini will need to drain. Your zucchini will keep this way for a week or two.
Zuchinni Muffins
In a large bowl mix 1 cup of oil, 2 cups of sugar, 3 eggs, 3 tsp of vanilla well.
Add 3 cups flour, 3 tsp cinnamon, 1 sp salt, 1 tsp baking soda and 1/4tsp baking powder
after mixing dry ingredients well. Fold dry ingredients into wet ingredients. Add
2 cups of grated zuchinni. Fill muffin tins 2/3 full. Bake at 350 degree oven approx
30 minutes until golden brown and inserted tooth pick comes out dry.
Photo by Amber Nelson
Photo by Amber Nelson
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