Zucchini Muffins

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Zucchini Muffins
Servings: 12


  • 2 3/4 Cup Flour, All-Purpose, SYSCO
  • 1 tablespoon Baking Soda SYS
  • 2 tablespoons Vanilla Extract, Imitation, Diacrys SYS
  • 2 tablespoons CINNAMON, GROUND
  • 1 1/2 Cup Sugar, White Granulated Cane, SYSCO
  • 1 tablespoon Baking Powder Double Acting, SYS
  • 1/4 tablespoon SALT, TABLE
  • 6 OZ Butter, without salt
  • Egg, shell - 2 each
  • 1/2 tablespoon Spice, Nutmeg, Ground, SYS


  • Preheat the oven to 350 degrees Fahrenheit
  • Line muffin tins with cupcake liners (or spray well with pan spray)
  • In a large bowl, sift together the flour, cinnamon, baking soda, baking
  • powder,salt,and nutmeg.
  • In a separate bowl, mix the eggs, sugar, vanilla, melted butter, and shredded
  • zucchini together; set aside.
  • Combine the wet and dry ingredients until just combined, do not over mix
  • Spoon into the prepared muffin cups, about 3/4 full
  • Bake 20-25 minutes, turning halfway through, in the preheated oven, until a
  • toothpick inserted in the center of a muffin comes out clean.
  • Product must reach an internal temperature of 140°F for 15 seconds.
  • Cool 10 minutes before turning out onto wire racks to cool completely
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