Recipe for Zucchini-Nut Muffins

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Yield:

37 muffins

Ingredients:

Amount	Ingredient
2 x	and one-half pounds grated zucchini
	Seven eggs
	Five cups sugar
	Sixteen ounces vegetable oil
	Five teaspoons, vanilla
	Seven and one-half teaspoons cinnamon
	Seven and one-half cups white flour
2 x	and one-half teaspoons baking soda
1 tsp	baking powder
2 x	and one-half teaspoons salt
1 x	and one-half cups diced walnuts

Instructions:

Instructions: Blend well the sugar, eggs, vanilla and oil, then add grated zucchini, mixing again.

Add the baking soda, baking powder, salt, nuts and bananas, continuing to mix. Fold in cinnamon. Add about four cups of the flour, and, after blending, the remaining flour.

Make sure the batter is free of lumps; it should have the consistency of soft ice cream.

Bake at 350 degrees for about 25 to 30 minutes or until muffins turn golden brown.

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