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Muffins & Loaves

Cinnamon roll zucchini bread muffins

Jennifer Ontko Recipe shared by:
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Wonderful zucchini bread in muffin form with cinnamon roll frosting on top. A sure hit to any get together.

  • Hands-On Time:
  • Total Time:
  • Servings: 24 muffins
  • Rating:

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts (optional)
  • 1 Cinnamon roll recipe creations frosting
  • extra cinnamon for topping

Baking Instructions

  1. Grease and flour two 12 muffin cup pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour into muffin pans about 3/4 full.
  4. Bake for 30 minutes, or until toothpick inserted in center comes out clean.
  5. Let cool on a rack. Top with Cinnamon Roll frosting and a dash of cinnamon.

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Tips

Piping bags

Piping bags

I reuse all the bags from cereal, frozen foods, Nilla wafers, cake mixes, anything sturdy enough to hold frosting or batter. I just wash inside and out and air dry. They really do come in handy and are a little more sturdy than the ziplock sandwich baggie. I hope you all can use this tip! I like the fact that i am reusing something that would just go to waste!


CAkESz

CAkESz

Try using 1 whole egg and 2 egg whites, it really makes a difference in moisture!





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