Ingredients
18
18 servings
- •2 cups shredded zucchini
- •0.33333331346512 cup boiling water
- •2.75 cups all-purpose flour
- •1.5 cups white sugar
- •0.66666668653488 cup sunflower seeds
- •1.25 teaspoons baking soda
- •1 teaspoon salt
- •1 teaspoon ground cinnamon
- •1 teaspoon ground cloves
- •1 teaspoon ground coriander
- •1 teaspoon ground nutmeg
- •3 eggs, beaten
- •0.33333334326744 cup vegetable oil
- •1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup and a 6 cup muffin pan.
- In a large bowl, stir together zucchini and boiling water.
- In a separate bowl, mix flour, sugar, sunflower seeds, baking soda, salt, cinnamon, cloves, coriander, and nutmeg.
- Blend eggs, vegetable oil, and vanilla extract with the zucchini. Stir the zucchini mixture into the flour mixture. Spoon into the prepared muffin pans.
- Bake 20 to 25 minutes in the preheated oven, or until a knife inserted into the center of a muffin comes out clean.
Nutritional Facts
Per 18 servings
- Calories: 187
- Carbohydrate: 32g
- Fat: 5g
- Fiber: 1g
- Protein: 3g
- Sugar: 17g
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