Baking Time
25 minutes |
Oven Temperature
350° F |
Pan Size
Muffin tin/24 muffins |
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups sugar
4 eggs, room temperature
1 cup oil (soybean preferred)
2 cups grated unpeeled zucchini
1/2 teaspoon vanilla
1 cup chopped walnuts
Combine dry ingredients and set aside.
Combine sugar and eggs in large mixing bowl and beat at medium speed for 2 minutes. Gradually add oil, beating constantly 2-3 minutes. Add zucchini and vanilla and blend well. Stir in walnuts. Fold in dry ingredients just until batter is evenly moistened--careful not to overmix.
Spoon batter into muffin pans. Bake 25 minutes or until lightly browned. Let stand 10 minutes, then turn muffins out onto rack to cool.
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