Zucchini Muffins

These zucchini muffins are perfect for breakfast on the go or an afternoon snack. They are moist, sweet with classic zucchini bread flavors, and perfect for getting picky eaters to eat extra veggies!

Ingredients:

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon ground cinnamon

1/2 teaspoon ground cloves

3 eggs

2/3 cups melted butter

2 1/4 cups white sugar

1 Tablespoon vanilla extract

2 cups grated zucchini

Directions:

Preheat oven to 350°F.

Grease and flour muffin pans or insert paper liners.

Sift flour, salt, baking powder, baking soda, cinnamon, and cloves together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl.

Add sifted ingredients to the creamed mixture, and beat well.

Stir in zucchini until well combined.

Fill muffin cups 2/3 full. Makes 24 muffins.

Bake for 18 – 22 minutes, or until tester inserted in the center comes out clean.

Remove from muffin pans and place on cooling racks.