Zucchini Muffins

3 cups all purpose flour
2 cups shredded zucchini (I sometimes add more)
1 1/2 cups packed brown sugar
2/3 cup vegetable oil
1 tablespoon baking powder
2 teaspoon ground cinnamon
1 teaspoon salt (I have never added it)
1/4 teaspoon ground nutmeg
4 eggs

1. Heat oven to 350 degrees. Generously spray muffin  pan with cooking spray or use liners.

2. Mix all ingredients with spoon until well blended. Pour mix into each muffin cup about halfway.

3. Bake 22-25 minutes or until toothpick inserted in center comes out clean. Let cool about 5-10 and remove from pan.


Note: I usually mix the dry ingredients and eggs/oil separate then mix together. I also find once all ingredients are in the same bowl, it's easier to mix with my hands. You can make it in a cake pan it just takes 45-55 minutes. I like the muffin way better for portion control and cooks faster.


Kristoffer LOVES these and can't tell there is a vegetable in them =)