Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
743
Calories
21g
Protein
23g
Fat
112g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup vegetable oil
- 2 cups granulated sugar
- 3 large eggs
- 2 cups shredded zucchini
- 3 cups all-purpose flour
- 1/2 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. salt
- 1 cup chopped walnuts, optional
- =
Directions
1
1. Preheat oven to 350F. Lightly grease three 8-cup muffin tins.
2
2. Using hand or stand mixer, beat oil, sugar and eggs on medium-high speed for 2 to 3 minutes. Add zucchini, flour, baking powder, baking soda and salt. Reduce speed and mix until just combined. Fold in nuts, if using. Fill prepared muffin cups about three-quarters full with batter.
3
3. Bake 20 to 25 minutes, or until centers are firm. Remove from oven, cool slightly out of pans and eat or store.
Recipe sourced from
fandom