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"Hunger is the best sauce in the world."--Cervantes


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This recipe for ZUCCHINI MUFFINS, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Anita Wilkie


2 large eggs
1-⅓ cup sugar (can sub cup shredded coconut for cup of sugar)
2 Tsp vanilla
3 c. packed shredded zucchini
c. butter, unsalted melted
2- cup flour
1 Tsp baking soda
1 Tsp baking powder
Tsp salt
2 Tsp cinnamon
1 Tsp ginger
Tsp Nutmeg
1 c. each of walnuts, raisins or cranberries (optional)

Beat eggs. Add sugar, vanilla then add zucchini and melted butter.

In separate bowl mix the dry ingredients.

Combine the wet and dry. Do not overmix. Stir in optional nuts and raisins/cranberries.

Fill muffin cups.

Bake at 350 degrees for 20-30 minutes. Test for doneness with toothpick.

Cool on wire rack 5 minutes before removing from pan.

Personal Notes:
Personal Notes:
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
Jim Davis




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