SilverSpoon12/13/10




Zucchini muffins is an easy and great side dish. The best part is that they freeze really well. Just defrost and warm up. Originally from the Silver Spoon Cookbook- Kosher cooking for the discerning palate.






  • SERVING/YIELD
    24 muffins


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #407

























INGREDIENTS













  • 2 cup flour










  • 1 cup roasted chopped nuts










  • 1 tsp cinnamon










  • 1 tsp baking soda










  • ¼ tsp baking powder










  • 3 eggs










  • 1½ cup oil










  • 2 cup grated zucchini










  • 2 tsp vanilla sugar










  • 1½ cup sugar










  1. Combine all ingredients well.



  2. Pour into cupcake holders filling them up 3/4 full.



  3. Bake at 350F for 1 1/2 hours.



  4. Optional: Zucchini can be substituted with grated apples.















CONVERTER





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REVIEWS

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Average user rating from: 1 user(s)

Rating:
 
5.0   (1)
 
 

EXCELLENT RECIPE!

Rating:
 
5.0
Reviewed by CookMama
June 13, 2012
 

I made these as a side dish for Shavuoth and it was a real hit! Everyone, including kids loved these. I actually used more zucchini-3 cups- since I figured no one would be any wiser and the kids would have some more veggies! Still tasted great and froze real well. I will post a picture. Thanks

 
 
 
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