Two options - same recipe! YUM!
For 12 Serving(s)
Preheat oven to 350°F. In a large bowl, beat eggs. Gradually add sugar, oil and vanilla. Stir in zucchini.
Mix dry ingredients together. Add to wet mixture.
LOAVES - Fold batter into 2 greased or waxpaper-lined loaf pans. Bake for 50 to 60 minutes.
MUFFINS - Fill greased or paper-lined muffin tins with batter. Bake for about 20 minutes.
Insert toothpick. If toothpick is batter-free when withdrawn, the loaves/muffins are done.
Let loaves cool on rack for 30 minutes. Using a dinner knife, push loaves away from sides of loaf pans. Remove from pan.
Cool loaves/muffins fully and store in airtight container.
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