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Categories:
eggs oil sugar zucchini vanilla all-purpose baking soda cinnamon pecans cream cheese butter powdered sugar vanilla pecans
Viewed: 48 - Published at: 6 years agoIngredients
- 3 whole Eggs, Well Beaten
- 1 cup Oil (I Use Coconut Oil)
- 2 cups Sugar
- 2 cups Grated Zucchini
- 2 teaspoons Vanilla
- 3 cups All-purpose Flour
- 1 teaspoon Baking Soda
- 1/4 teaspoons Salt
- 3 teaspoons Cinnamon
- 1 cup Chopped Nuts (I Use Pecans)
- 1 package (8 Oz.) Cream Cheese, Softened
- 4 Tablespoons Butter, Softened
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla
- Optional Garnish: Whole Pecans Or Cinnamon
Method
- Preheat oven to 325F. Pull out 3 12-count muffin tins.
- Mix eggs, oil, sugar and grated zucchini. Mix lightly and add vanilla. Sift together flour, soda, salt and cinnamon and add to mixture. Add nuts. Pour into greased and floured muffin tins, about 2/3 full. Bake at 325 degrees for 20-25 minutes, until toothpick comes out clean. Remove from muffin tins and let cool.
- Meanwhile, mix cream cheese, butter, powdered sugar and vanilla in a small bowl. Ice muffins once they are completely cooled.
- Garnish with cinnamon and a whole pecan.
- Makes about 3 dozen muffins.
- This recipe is also great as a roll cake. Instead of muffin pans, pour into a greased & floured 1/4 sheet jelly roll pan and bake at 350 degrees for about 30 minutes or until toothpick comes out clean. Let cool in pan for about 10 minutes, then sprinkle the top with powdered sugar. Turn upside down onto parchment paper, sprinkle lightly with powdered sugar and roll gently from the short side. Double the icing recipe. Once roll is cooled completely, unroll, spread icing, and re-roll. Slice & serve.
