Zucchini Muffins(From The Parsonage Kitchen) - cooking recipe

Ingredients

3 eggs, beaten
1 c. oil
2 c. brown sugar
2 c. finely grated zucchini
2 2/3 c. unsifted flour
1/2 tsp. salt
1 tsp. baking soda
1 Tbsp. vanilla
1 c. nuts

Preparation

Gently mix together eggs, oil and brown sugar.
Combine flour, salt and baking soda.
Stir gently together the egg mixture, flour mixture, zucchini, vanilla and nuts.
Spoon into well-greased muffin pans (or cupcake liners).
Bake at 350\u00b0 for about 20 minutes.
Do not overbake.
Remove from pans to cool.
Yield:
24 muffins.