Yields: 24 Servings
Ingredients
3 cups zucchini shredded
about 3 medium
1 2/3 cups sugar
2/3 cup canola oil
2 teaspoons vanilla
4 eggs
3 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup chopped nuts coarsely
1/2 cup raisins if desired
* If using self-rising flour omit
baking soda salt and
baking powder.
Instructions
Heat oven to 350 degrees. Grease bottoms only of 24 medium muffin cups,2-1/2 X 1-1/4 inches. Mix zucchini, sugar, oil, vanilla and eggs in largebowl. Stir in remaining ingredients. Fill muffin cups about 3/4 full. Bake20 to 25 or until tops spring back when touched lightly. Cool 10 minutes.Cool completely. Wrap tightly and store at room temperature up to 4 days,or refrigerate up to 10 days. 2 DOZEN MUFFINS; 200 CALORIES PER MUFFIN.
Per serving: 200 Calories (kcal); 9g Total Fat; (37% calories from fat); 4gProtein; 29g Carbohydrate; 31mg Cholesterol; 215mg Sodium; 2.3g fiber
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2Fat; 1 Other Carbohydrates