Preheat oven to 350 degrees.
Beat the egg, egg whites, oil, applesauce, sugar and vanilla until well combined.
Stir in zucchini and pineapple.
Combine dry ingredients and add to batter until just blended. Don't over mix.
Stir in raisins.
Pour batter into sprayed muffin tin.
Bake for 13 minutes or until inserted toothpick comes out clean.
Enjoy! These freeze well, if there are any left.
Beat eggs, oil, sugar, pudding mix, vanilla and zucchini together.
Blend dry ingredients and add to zucchini mixture; mix well.
Scoop into greased muffin tins.
Bake 17-20 minutes at 350A\u00b0.
** Makes 2 1/2 dozen muffins. I made 2 dozen regular plus 1 dozen mini muffins.
** You could also grease two loaf pans and bake 1 hour at 350A\u00b0 for Chocolate Pudding Zucchini Bread.
ugar. Stir in the grated zucchini.
Stir the dry ingredients
nd vanilla. Stir in the zucchini.
Add the flour mixture
In a bowl grate zucchini/courgette and carrot. Cut the apple into small chunks.
Preheat the oven to 170\u00b0C/340\u00b0F.
In another bowl cream the egg and molasses with a pinch of salt. Add the grated veggies, oats and grated hazelnuts.
Mix baking powder and flours and add to the egg mixture. Stirr until just combined.
Now fold in the apples and pour batter into prepared muffin pan.
Bake for about 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line them with paper liners.
Combine oats, whole wheat flour, all-purpose flour, raisins, baking powder, pumpkin pie spice, and baking soda in a bowl.
Mix zucchini, pumpkin, almond milk, agave nectar, eggs, and canola oil in a separate bowl; stir into dry ingredients until just combined. Spoon batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Preheat oven to 400*.
In large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in carrots and zucchini.
In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg, and salt.
Fold dry ingredients into wet until just mixed. Spoon batter to the very top of sprayed, paper lined muffin cups and bake 18-20 minutes or until toothpick comes out clean.
arge bowl. Stir in carrot, zucchini, raisins and pecans.
Whisk
ix liquid ingredients and shredded zucchini in a small bowl with
Preheat oven to 350 deg. F.
Mix dry ingredients.
Whisk eggs, add vanilla and maple syup, continue to whisk.
Add dry ingredients to egg mixture.
Stir in carrots, zucchini, walnuts, raisins, and pumpkin seeds.
Line muffin cups with paper liners, and fill evenly with muffin mixture.
Bake for 25-30 minutes.
Let cool for 10 minutes.
Enjoy! (or Freeze for future).
anilla. Stir in the grated zucchini and then the melted butter
ell.
Stir in the zucchini and the basil. Add the
Mix together zucchini and oil.
Add sugar, eggs and flour (gradually).
Add rest of ingredients until well blended.
Turn into greased or paper lined muffin cups.
Makes 24 muffins and 2 small loaves or 36 muffins.
Bake at 350\u00b0 for 20 minutes for muffins or about 45 minutes for loaves; check on loaves before 45 minutes.
f the flour mixture. Mix zucchini, yogurt, butter, egg, 1 tablespoon
Preheat oven to 400\u00b0.
Grease muffin cups.
In large bowl, mix the first 7 ingredients.
Beat eggs; stir in oil and zucchini. Stir all together until moistened.
Bake for 25 minutes.
mix wet ingredients together well, mix dry ingredients in a separate bowl, combine the two by hand.
pour batter into loaf pans or pour batter into mini muffin or regular muffin pans.
bake in 350 degree oven.
to get the most liquid out of the zucchini and carrots, freeze and defrost the shredded vegetables, the liquid will easily be squeezed out and contribute to a thicker batter, without doing this the batter will be a bit runnier and tend not to rise as nicely.
Cream together oil and sugar.
Slowly beat in vanilla and eggs.
In a speparate bowl, sift together the dry ingredients.
Add to the oil-sugar mixture, stirring to combine.
Add zucchini (or carrots) and walnuts.
Pour into greased oversixzed muffin tins. Bake in preheated oven at 350 degrees for 25 to 30 minutes.
Cream eggs, sugar and oil. Add zucchini, pineapple, and nuts then mix.
In a separate bowl combine flour, baking soda, baking powder, nutmeg, cinnamon and salt. Mix well.
Pour liquid mixture over dry ingredients and mix just until ingredients are combined.
Bake at 350 degrees for approximately 25 minutes.
Wash, top and tail the zucchini.
Using a potato peeler
Beat eggs until frothy; fold in sugar, oil and vanilla.
Stir in grated zucchini and orange rind; mix well.
Sift dry ingredients together and add to creamed mixture in thirds, blending only until well mixed.
Overbeating makes muffins tough. Spoon into papered muffin tins or small loaf pans.
Bake at 350\u00b0 for about 20 minutes for muffins and 40 minutes for loaf.