ell.
Stir in the zucchini and the basil. Add the
anilla. Stir in the grated zucchini and then the melted butter
For the Streusel: Pulse 5 TBSP
n flour. Beat mixture hard for 5 minutes, then cover and
Preheat oven to 375 degrees F.
FOR THE MUFFINS: Whisk together flour, sugar, baking powder & salt.
In another bowl, Stir apple juice & eggs into melted butter, mixing well.
Stir butter mixture into flour mixture.
Add mincemeat & stir until moistened.
Spoon into muffin cups.
FOR THE GLAZE: Mix sugar & rum.
Brush over top of each muffin before baking.
Bake 15-20 minutes.
For Dry muffin Mix: In a
Beat eggs until frothy.
Beat in sugars, oil and vanilla. Continue beating until thick.
Stir in loosely packed bananas (or zucchini) and flour, sifted with cinnamon, soda, salt and baking powder.
Fold in nuts.
Pour into 2 oiled and floured 8 x 4 1/2 x 3-inch loaf pans.
Bake in preheated 350\u00b0 oven for 1 hour.
Glass loaf pans are preferred.
(If you reduce heat the last 10 to 15 minutes to 325\u00b0, the loaves won't burn on top.)
r lightly greased muffin tin (for 12 muffins) - Do NOT use paper
nd vanilla. Stir in the zucchini.
Add the flour mixture
ugar. Stir in the grated zucchini.
Stir the dry ingredients
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.
arge bowl. Stir in carrot, zucchini, raisins and pecans.
Whisk
ix liquid ingredients and shredded zucchini in a small bowl with
an; set aside.
Toss zucchini and salt together in a
all saucepan and simmer uncovered for 10 minutes.
Place the
ogether eggs, oil, applesauce, sugar, zucchini and vanilla. Make sure it
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.
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.
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.