Zucchini Muffins

Ingredients

• 3 eggs
• 1-1/3 cups (325 ml) sugar
• 1/2 cup (125 ml) vegetable oil
• 1/2 cup (125 ml) orange juice
• 1 tsp (5 ml) almond extract
• 2-1/2 cups (600 ml) all purpose flour
• 2 tsp (10 ml) ground cinnamon
• 2 tsp (10 ml) baking powder
• 1 tsp (5 ml) baking soda
• 1 tsp (5 ml) salt
• 1/2 tsp (2 ml) ground cloves
• 1-1/2 cups (350 ml) shredded zucchini

Instructions

• In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
• Combine dry ingredients; add to the egg mixture and mix well.
• Add zucchini and mix in well.
• Fill greased or paper-lined muffin cups two thirds full.
• Bake at 350 degrees (175 C.) for 20-25 minutes.
• Cool for 10 minutes before removing to wire rack.
• Comments
• What a great way to use the abundance of zucchini. These muffins can be frozen to be used later.