Tiff’s Zucchini Bread and Muffins:

Guest post / 7 Comments

Thanks to My Litter for this Guest Post,

I am literally going to chew my arm off, I am on a stupid diet and seriously hungry! I know, I know, you aren’t supposed to get this hungry but to save a long story I just am!

The kids are pulling some beautiful produce out of the garden every day and if I serve them sautéed squash one more time for dinner there is going to be mutiny!
So I thought I would torture myself and make zucchini bread and muffins, which aren’t allowed on my diet right now, no matter how ‘healthy’ I make them! I can’t tell you how good my kitchen smells right now… I am slobbering on my key board.
I took an o.k. recipe and made it fantastic ( if you ask me!) the kids gobble these up like cupcakes! The following recipe makes 1 loaf, 8 mini loaves, and 24 muffins. 
Tiff’s Zucchini Bread and Muffins:

INGREDIENTS (NUTRITION)

  • 6 eggs
  • 1 cup vegetable oil
  • 1 cup applesauce
  • 2 cups white sugar
  • 2 cups brown sugar
  • 6 cups grated zucchini
  • 4 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 cups whole wheat flour
  • 6 teaspoons ground cinnamon
  • 2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoon salt
  • 1 cup chopped walnuts ( I don’t put any in)

DIRECTIONS

  1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour your pans.
  2. In a large bowl, beat eggs until light and frothy. Mix in oil, applesauce and sugars. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
  3. Bake for 60 to 70 minutes, or until done or 20 min on muffins.

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