Prep Time: 25min Preheat Oven: 350°F Cook Time: 35min
The Recipe:
2 eggs
3/4 cups sugar
1/2 cup vegetable oil
1/4 cup buttermilk
1 cup shredded zucchini
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
Cooking Instructions:
First, start by mixing together all the dry ingredients together in a bowl (flour, soda, powder, salt, cinnamon, nutmeg). Set aside to add later.
With an electric or hand mixer, beat the eggs on high. Slowly add the sugar while beating until the eggs double in size, are fluffy, and full of air.
Continue to beat as you slowly add the oil until combined. Repeat this process with the buttermilk.
Take the bowl out of the mixer and using a spatula, first mix in the shredded zucchini and then fold in the dry ingredients until just combined.
Pour the batter into muffin tins (mini or large) and bake for 20min if mini and 30-35min for larger muffins. This bread is also delicious as a loaf. Enjoy warm with a small slice of butter.
