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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

No-Mess Frosting

No-Mess Frosting

To keep your cake neat while you apply frosting, place four pieces of waxed paper under the edges of the bottom layer. After you frost, carefully slide the waxed paper out and away.


for a fluffy cake

for a fluffy cake

for a fluffyer cake my mom always reduced the liquid by 1/4 cup and added an extra egg.





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