Wednesday, July 4, 2012

Zucchini Bread/Muffins

At this time of the year, zucchini is prevalent and sometimes I'm at a loss at what to do with it all. Here's a yummy solution for the occasional zucchini excess.

Zucchini Bread/Muffins

2 c. shredded zucchini
2 c. brown sugar
1 c. oil or applesauce
3 eggs, beaten
1 Tbsp vanilla
3 c. flour
1 Tbsp cinnamon
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 c. raisins
1 c. chopped nuts (optional)

Cream sugar and oil. Add eggs, zucchini and vanilla; mix well.

Combine flour, cinnamon, salt, baking soda and baking powder.

Add raisins and nuts.

Combine with zucchini mix, mix well.

Pour into two greased loaf pans, or fill muffin tins 3/4 full.

Bake loaf pans 1 hour and muffins 25 minutes.

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