Fruity Nutty Zucchini Muffins

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 30
• 3 cups flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 cups zucchini or 2 cups other summer squash, unpeeled and shredded
• 3 eggs, beaten
• 1 (15 ounce) can fruit cocktail in light syrup, drained
• 1 tablespoon vanilla
• 1/2 cup unsweetened applesauce
• 1/2 cup vegetable oil
• 1 cup sweetened coconut, shredded
• 1/2 cup pecans, chopped
• cooking spray (optional)

Recipe

• 1 preheat oven to 325f; prepare muffin pans by either lining them with cupcake papers or by spraying them with cooking spray.
• 2 combine flour, sugar, baking soda, baking powder, salt, and cinnamon in a very large bowl.
• 3 combine zucchini, eggs, fruit cocktail, vanilla, applesauce, oil, coconut, and pecans in another large bowl.
• 4 pour the liquid ingredients over the dry ingredients, and stir gently just until the dry ingredients are moistened.
• 5 spoon batter into prepared muffin tins, filling them about 3/4 full (these muffins do not rise as much as some).
• 6 bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
• 7 cool thoroughly and store tightly covered in the refrigerator.