Zucchini Muffins or Bread
Ingredients:
- Greek yogurt OR vegetable oil - 1 cup
- sugar - 3 cups
- water - 2/3 cup
- grated zucchini - 2 cups
- eggs - 4
- flour - 3 1/2 cup
- baking soda - 2 t
- nutmeg - 1 t
- cinnamon - 1 t
- walnuts OR pecans - to desired taste
- cream cheese,, softened - 8 ounces
- butter, softened - 1/2 cup
- vanilla - 2 t
- powdered sugar - 4 cups
Instructions:
In a bowl stir together oil, sugar, water, zucchini, eggs, flour, baking soda, nutmeg and cinnamon. Stir in nuts. Spoon batter into paper lined cupcake pan or 2 greased 8 x 4 inch loaf pans.
Bake muffins in a preheated 325 degrees for 45 minutes or loaf pans for 60 minutes until the tops spring back to the touch and a toothpick comes out clean. Let muffins cool for 5 minutes in the pan, remove from pans, place on a wire rack to cool completely.
Prepare cream cheese frosting -- beat together cream cheese, butter and vanilla. Slowly add powdered sugar.
Slice muffins in half and spread cream cheese frosting in the center, spread frosting over top. If desired garnish with a pecan half. Store muffins or bread in refrigerator.
Yields two loafs and roughly 36 muffins OR 1 loaf and roughly 18 muffins.
