Zucchini Muffins

Here is the 4# zucchini…

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So, I made those chocolate chip zucchini muffins, but I still had a lot of zucchini left… so I made these muffins too.

Zucchini Muffins
adopted from William Sonoma Muffins cookbook

1 1/2 cups all purpose flour

3/4 cup sugar

2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

2 large eggs

1/2 oil (I use grapeseed oil)

1/4 cup lowquat jam (I made this jam, you can also use orange marmalade)

1 teaspoon vanilla extract

1/2 # zucchini

1/2 cup chopped pecans

Combine all dry ingredients

Combine all wet ingredients.

Mix wet and dry ingredients together.

Add zucchini and nuts, mix to combine

Spoon into greased muffin cups (or lined cups with cupcake liners).

Preheat oven to 400*.

Bake 17 – 20 minutes until done.  Cool on rack 5 minutes, remove from muffin tin and let cool completely.  Serve warm or at room temperature.

Makes 12 muffins

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