Categories: Bread /
Ingredients
- 2 lbs zucchini
- 2 eggs
- 1 C butter, melted
- 1 Tbsp cinnamon
- 1-1/4 C sugar
- 3 C flour
- 1 Tbsp plus 2 tsp baking powder
- 1 tsp salt
Directions
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Wash zucchini well – trim ends and cut into small pieces.
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Cook in small amount of water for about 15 mins.
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Drain well.
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Measure enough zucchini to equal 2 cups.
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Combine zucchini, eggs, butter. Set aside.
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Combine remaining ingredients in another large bowl.
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Make a well in the middle of second mixture and add zucchini mixture. Stir until just moist.
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Spoon into greased muffin tins (I spray with Pam) filling three fourths full.
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Bake at 350 degrees for 15 to 20 mins.
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RE-spray with Pam before making each batch.
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You can substitute yellow summer squash if you like.
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Freezes well