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Zucchini Muffins



  1. Preheat oven to 350 F.
  2. Line two 12-cup muffin tins with baking cups.
  3. In a large bowl, mix flour, baking powder, soda, salt, and cinnamon; set aside.
  4. In another large bowl, beat together eggs, sugar, vanilla, and oil. Add the shredded zucchini and mix well. Add flour mixture, and blend. Stir in pineapple and walnuts.
  5. Pour batter in equal parts into the prepared muffin cups.
  6. Bake the muffins for about 20 minutes, or until toothpick inserted into center of muffin comes out clean.

Makes 24

Calories per serving: 233
Fat per serving: 12.9g

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