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Zucchini muffins are a time-honored way to use up an abundance of zucchini.
Preheat oven to 350F. Lightly grease three 8-cup muffin tins.
Using hand or stand mixer, beat oil, sugar and eggs on medium-high speed for 2 to 3 minutes. Add zucchini, flour, baking powder, baking soda and salt. Reduce speed and mix until just combined. Fold in nuts, if using. Fill prepared muffin cups about three-quarters full with batter.
Bake 20 to 25 minutes, or until centers are firm. Remove from oven, cool slightly out of pans and eat or store.
- Calories 210
- Carbohydrate Content 29 g
- Cholesterol Content 25 mg
- Fat Content 10 g
- Fiber Content 0 g
- Protein Content 3 g
- Saturated Fat Content 1 g
- Sodium Content 220 mg
- Sugar Content 0 g