This is one zucchini bread recipe that we never get tired of in our house. Passed down from Meme, the kids are happy to have these muffins for breakfast, snacks, and even as a wholesome dessert. Enjoy!
Preheat the oven to 350 degrees F (175 degrees C). Grease or line 36 muffin tins with paper liners.
Whisk sugar, oil, eggs, and vanilla extract together in a large bowl. Stir in zucchini.
Combine flour, cinnamon, salt, baking soda, and baking powder together in a small bowl. Add to wet ingredients slowly and mix until just combined. Fold in walnuts.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes up dry, 20 to 25 minutes.
Per Serving: 186 calories; protein 2.7g; carbohydrates 20.4g; fat 10.9g; cholesterol 15.5mg; sodium 113.2mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.