The Zucchini plants in the garden have gotten so large that I sometimes miss seeing the Zucchini until it is too large. lol
I ended up cutting out the pulp and seeds before shredding the Zucchini.
I always sift all the dry ingredients for a recipe before adding the flour to the wet ingredients. I shred the zucchini and the carrots with a salad shooter to save time instead of by hand. Once that is done, I add it to the egg and oil mixture.
Once everything is blended well, I add the flour until well combined.
I had so much Zucchini that I double the recipe.
After cooling on the rack for a few minutes, I remove the muffins from the silicone cups.
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The muffins came out so nice and moist and rose perfectly. I ended up with 4 dozen muffins which I froze most of them and of course, shared some with the neighbors to their delight.
Zucchini Muffins
2 cups shredded zucchini
1 cup shredded carrot
2 cups sugar
1 1/2 teaspoons vanilla
1/2 cup vegetable oil
1/2 cup applesauce
3 eggs
1 cup chopped walnuts
3 cups flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon cinnamon powder
1 teaspoon ginger powder
1 teaspoon clove powder
Bake at 350°F. for 35 minutes or until done. Enjoy!
