Ingredients for Zucchini Muffins Cookies Bread
- 1 cup (2 sticks) softened butter
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 cups grated zucchini (squeeze out excess moisture)
- Salt
- Vanilla
- Flour
- Cinnamon
- Baking Powder
- Baking Soda
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How to Make Zucchini Muffins Cookies Bread
- Preheat oven to 370°F (190°C). Grease muffin tins, loaf pans, or cookie sheets.
- Cream together 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract.
- In a separate bowl, grate 2 cups zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels.
- Add the grated zucchini, 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and ½ cup milk to the wet ingredients. Mix until just combined. Do not overmix.
- **For Muffins:** Fill greased muffin tins about ¾ full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- **For Cookies:** Drop by rounded tablespoons onto ungreased cookie sheets. Bake for 8-10 minutes, or until edges are golden brown.
- **For Bread:** Pour batter into a greased 9x5 inch loaf pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pans for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
67g
Fat
11g
Carbs
11g
