Zucchini Cupcakes
from Dorothy Gaus (altered)
Servings
24
cupcakes
Servings
24
cupcakes
Ingredients
2 1/2
cups
Flour
1 1/4
cups
Sugar
1
cup
Nuts
1/2
cup
Quick Mother Oats
1
Tablespoon
Baking Powder
1
teaspoon
Salt
1
teaspoon
Cinnamon
4
Eggs
2
cups
Zucchini
grated
3/4
cup
Oil
1/4
cup
Applesauce
(not in original recipe)
Instructions
Mix dry ingredients together.
Mix eggs, zucchini and oil together. Add dry ingredients. Do not over beat.
Pour into cupcake papers in muffin pans. Bake at 375 for 25 minutes.