If you count weight watcher points, each muffin has 7 points.
This recipe can be made gluten free by simply replacing the all-purpose flour with a gluten free baking mix like Bob's Red Mill or Pamala's Gluten Free Baking Mix. Remember with Bob's Red Mill or a homemade mix you will need to add Xanthan Gum to the recipe, 2 1/4 tsp.
Grandma's Zucchini Bread & Muffins Makes 2 loaves or 24 muffins
Preheat oven to 350
Prepare loaf pans with cooking spray and line bottom of pans with wax paper, prepare muffin tins with cooking spray.
3 eggs (egg substitute if necessary)
1 cup oil
2 tsp. vanilla
2 1/4 cups sugar
2 cups zucchini, grated
1 apple (optional, but delicious) peeled and chopped
3 cups flour (gluten free mix if necessary plus 2 1/4 tsp Xanthan gum, if not Pamela's brand)
3 tsp. cinnamon
1 tsp. baking soda
1/4 tsp baking powder
1 tsp salt
1 cup chopped walnuts
In a small bowl add flour, cinnamon, baking soda, baking powder, salt and walnuts. Mix
In a large mixing bowl add eggs, oil, vanilla, and sugar. Mix well.
Add zucchini and apples(optional). Mix.
Add flour mixture and stir until mixed. Don't over mix.
Pour into prepared loaf pans or muffin tins.
Bake loaves for 55 minutes and muffins 25 minutes. Check 5 minutes early in case of oven variations.
Cool loaves on rack 10 minutes before removing from pans, and I let muffins sit a minute or so before removing from tins, as this helps them hold their shape.
Let cool completely on wire racks.
Then enjoy and share this recipe with many, it would make my grandma happy.