(by Shirley McNevich)
3 eggs
1 cup canola oil
3 tsp. vanilla
2 1/2 cups white sugar
2 cup shredded zucchini
3 cups flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 TBSP cinnamon (less if you wish)
1 pint fresh blueberries
After shredding and measuring zucchini, MAKE SURE to press out as much of the moisture from the shredded zucchini as you can. In a bowl add eggs, canola oil, vanilla and white sugar--stir. Add flour, salt, baking powder, baking soda and cinnamon--stir just until mixed. Add shredded zucchini and blueberries--stir. Place cupcake liners in muffin tins. Fill each each 2/3 full with the batter. Bake at 350 degrees 23-30 minutes--test with a toothpick for doneness. Cool completely.
No comments:
Post a Comment