“This is my favorite muffin recipe. They come out so moist and delicious. My garden was over-run with zucchini so I made these muffins, froze them and had them through out the year. They freeze very well.”
READY IN:
35mins
YIELD:
24 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat the eggs until they are light and foamy.
  2. Add the sugar, oil and zucchini.
  3. Blend well with a spoon.
  4. Mix the dry ingredients and add to the egg mixture; blend well.
  5. Add the nuts, and spoon into greased muffin tins.
  6. Bake at 325°F for 20 minutes.

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