Recipe: Sweet Zucchini Muffins (with dates and pecans)

SWEET ZUCCHINI MUFFINS

1 1/2 cups flour
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. baking soda
1 cup sugar
1/2 cup vegetable oil
1 egg
1 tsp. vanilla
1/2 tsp. salt
1 tsp. lemon or orange zest
1 cup pecans, chopped
1/2 cup dates, chopped
1 small zucchini, grated

Preheat oven to 350 degrees F. Grease 12 muffin pan cups.

Sift together flour, cinnamon, baking powder and baking soda; set aside.

Blend together sugar, oil, egg, vanilla and salt in a large bowl. Gradually add flour mixture and stir well.

Add zest, nuts and dates and blend well. Stir in zucchini. Batter will be stiff and thick. Spoon into prepared muffin tins.

Bake at 350 degrees F for 30-35 minutes.

Makes 12 muffins
From: Gina, Fla - 02-13-2000

	Nutty Cranberry Muffins with Streusel Topping "These walnutty, sweet and tangy muffins are a perfect foil to the savory egg and meat dishes of breakfast and brunch." - From: California Walnut Commission

	Angel Food Muffins with 5 Variations "Like angel food cake, these muffins are best with tea after dinner, or with a glass of milk before bed." - From: The Ultimate Muffin Book

	Raspberry Sour Cream Muffins "Light sour cream replaces vegetable oil, skim milk takes over for whole milk, and wheat germ is substituted for a portion of the flour in these moist muffins." - Kretschmer Wheat Germ

	Lemon Poppy Seed Muffins with Almond Glaze (using yogurt) "Eat these muffins on the day they are made - and while still slightly warm - for best enjoyment!" - From: Spice Islands

	Sunrise Peach Muffins From: The California Cling Peach Board

More Muffin Recipes...