Ingredients:
3 eggs
1 cup applesauce (or oil)
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
DIRECTIONS:1. Preheat oven to 325 degrees. Grease and flour two 8x4 inch loaf pans (makes 24 muffins).
2. In a large bowl, beat eggs until light and frothy. Mix in applesauce and sugar. 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.
I added 4 oz of pureed spinach to this batch and sprinkled sugar on the top. Not so pretty but everyone liked them. And I grated and froze enough spinach to try many more batches. I froze them in 2 cup containers so they are premeasured. I am trying to get some breakfast stuff stock piled in the freezer for the kids on school days.... these freeze well and muffins are perfect to just grab a couple when you need them.
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