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Zucchini Muffins
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Rating: 5/5 (3 votes cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 24 - Change
Nutritional Facts
Servings Per Recipe: 24

Amount Per Serving
Calories 184
% Daily Value**
Total Fat 6g
Saturated Fat 3g
Unsaturated Fat 0g
Cholesterol 44mg
Sodium 272mg
Total Carbohydrate 30g
Dietary Fiber 1g
Sugars 12g
Protein 4g
Vitamin A  6%Vitamin C  2%
Calcium  2%Iron  3%
Potassium  5%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Zucchini Muffins

Recipe Tags: Muffin Recipes

Date Added: June 18, 2017
I won 1st Place at our local fair with this recipe.


1 1/3 Cups Sugar
1 Cup Raisin dark, seedless (optional)
1/2 Cup Vegetable Oil
2 Teaspoons Vanilla
1 1/2 Teaspoons Cinnamon
2 Teaspoons Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Cloves
1 Teaspoon Salt coarse
4 Eggs beaten
3 Cups Flour All-Purpose
3 Cups Zucchini shredded
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1. Mix zucchini, sugar, oil, vanilla and eggs in large bowl.

2. Stir in remaining ingredients.

3. Pour into pans.

4. Bake at 350 for 50 to 60 minutes or until wooden pick inserted in center comes out clean.

5. Cool 10 min. then remove from pans.

6. Wrap tightly at room temp. for 4 days or in the refrigerator for up to 10 days.

7. Make two loaves or 24 muffins (bake at 350 for 20 - 25 mins.)

8. With the flour use either all purpose or whole wheat or half and half.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Natural Sweeteners, Fructose Malabsorption allergies.
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