Ingredients
12
12 servings
- •2.25 cups all-purpose flour
- •1 cup white sugar
- •2.5 teaspoons baking powder
- •1 teaspoon ground cinnamon
- •1 teaspoon ground nutmeg
- •0.5 teaspoon baking soda
- •0.5 teaspoon salt
- •0.5 cup shortening
- •1.5 cups shredded zucchini
- •0.25 cup sour milk
- •2 eggs, lightly beaten
- •1 teaspoon vanilla extract
- •0.5 cup chopped walnuts
- •0.25 cup brown sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup muffin pan or line with paper liners.
- Combine flour and sugar in a large bowl. Stir in baking powder, cinnamon, nutmeg, baking soda, and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center and pour in zucchini, milk, eggs, and vanilla. Mix to combine, then fold in walnuts. Spoon batter into the prepared muffin cups, filling each 2/3 to 3/4 full. Sprinkle tops with brown sugar.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Allow to cool.
Nutritional Facts
Per 12 servings
- Calories: 295
- Carbohydrate: 41g
- Fat: 13g
- Fiber: 1g
- Protein: 5g
- Sugar: 22g
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