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These muffins are versatile and always moist and delicious. People are surprised to learn that there is zucchini in them. We served them often at Mossberry B&B on Ponderosa Drive.
Ingredients
- 2 cups shredded zucchini
- 1/3 cup boiling water
- 2 ¾ cups all-purpose flour
- 1 ½ cups white sugar
- 2/3 cup sunflower seeds
- 1 ¼ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground coriander
- 1 teaspoon ground nutmeg
- 3 eggs, beaten
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup and a 6 cup muffin pan.
Step 2
In a large bowl, stir together zucchini and boiling water.
Step 3
In a separate bowl, mix flour, sugar, sunflower seeds, baking soda, salt, cinnamon, cloves, coriander, and nutmeg.
Step 4
Blend eggs, vegetable oil, and vanilla extract with the zucchini. Stir the zucchini mixture into the flour mixture. Spoon into the prepared muffin pans.
Step 5
Bake 20 to 25 minutes in the preheated oven, or until a knife inserted into the center of a muffin comes out clean.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 18 | |
| Calories 187 | |
| % Daily Value * | |
| Total Fat5g | 7% |
| Saturated Fat1g | 5% |
| Cholesterol31mg | 10% |
| Sodium230mg | 10% |
| Total Carbohydrate32g | 12% |
| Dietary Fiber1g | 3% |
| Total Sugars17g | |
| Protein3g | |
| Vitamin C2mg | 12% |
| Calcium13mg | 1% |
| Iron1mg | 6% |
| Potassium71mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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