I hope you enjoy the video on Zucchini Muffins.
Zucchini | 4 | |
Flour | 3 Cup (48 tbs) | |
Baking soda | 2 Teaspoon | |
Cinnamon | 3 Teaspoon | |
Salt | 1/2 Teaspoon | |
Eggs | 2 | |
Vegetabel oil/Sunflower seed oil | 1 Cup (16 tbs) (or grapeseeds) | |
Sugar | 1 1/2 Cup (24 tbs) | |
Vanilla | 1 Tablespoon |
GETTING READY:
1.Preheat oven to 350 degrees F.
2.Line a muffin tin with paper cups or grease with cooking spray.
MAKING:
3.Carefully grate zucchini on medium holes of a box grater. Set aside.
4.Add flour to medium bowl.
5.Add baking soda, salt, and cinnamon. Whisk until combined. Set aside.
6.Crack eggs into a large bowl. Throw away shells and wash your hands. Whisk eggs until fluffy.
7.Add oil, sugar, and vanilla. Whisk until fully combined.
8.Add 3 cups of grated zucchini to egg mixture. (Save excess for another use.) Stir well.
9.Slowly add flour mixture into egg mixture. Stir well.
10.Use a large spoon or ice cream scoop to fill each muffin cup with batter. Fill to the top of each muffin cup.
11.Bake muffins for 25-30 minutes.
SERVING:
12.Serve and enjoy.