3 large eggs,
1/2 cup vegetable oil,
4 oz. melted unsalted butter
1 1/2 cups sugar
1/2 cup brown sugar
2 cups zucchini, shredded,
3 cups all-purpose flour,
1 teaspoon baking soda,
1/4 teaspoon baking powder,
3 teaspoons cinnamon
1 teaspoon salt
1/2 cup walnuts, chopped.
Recipe: Beat the eggs lightly with the sugar in a mixing bowl. Add the oil, walnuts and zucchini and fold them in the egg mixture. Mix together the rest of the ingredients and add them to the egg mixture. Blend well and spoon the zucchini muffin butter into greased muffin tins. Bake at 325 F for 20 minutes. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, approximately about 25 to 30 minutes. The zucchini muffins are a creative way to sneak some vegies into your kids diet.
