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Fruity Nutty Zucchini Muffins Recipe

June 21st, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 3cupsflour
  2. 2cupssugar
  3. 1teaspoonbaking soda
  4. 1teaspoonbaking powder
  5. 1teaspoonsalt
  6. 1teaspoonground cinnamon
  7. 2cupszucchini or othersummer squash, unpeeled and shredded
  8. 3eggs, beaten
  9. 1 (15 ounce)canfruit cocktail in light syrup, drained
  10. 1tablespoonvanilla
  11. 1/2cupunsweetened applesauce
  12. 1/2cupvegetable oil
  13. 1cupsweetened coconut, shredded
  14. 1/2cuppecans, chopped
  15. cooking spray (optional)

DIRECTIONS

  1. Preheat oven to 325F; prepare muffin pans by either lining them with cupcake papers or by spraying them with cooking spray.
  2. Combine flour, sugar, baking soda, baking powder, salt, and cinnamon in a very large bowl.
  3. Combine zucchini, eggs, fruit cocktail, vanilla, applesauce, oil, coconut, and pecans in another large bowl.
  4. Pour the liquid ingredients over the dry ingredients, and stir gently just until the dry ingredients are moistened.
  5. Spoon batter into prepared muffin tins, filling them about 3/4 full (these muffins do not rise as much as some).
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool thoroughly and store tightly covered in the refrigerator.

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