Beat oil & sugar till fluffy, 3 minutes. Add eggs & vanilla. Add yogurt and beat well. Add flour on low speed of mixer until just combined. Stir in zucchini. Line a muffin pan with paper liners and fill each cup 2/3 full. Bake at 325 for 20-28 minutes or until toothpick inserted in center comes out clean.
Cool completely.
Ingredients
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2 3/4 cups flour
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1 teaspoon baking soda
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1/2 teaspoon Salt
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1 carton vanilla yogurt (6 to 8 oz 6 ounce carton)
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1 cup canola oil
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2 Eggs
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1 3/4 cups sugar (or 1 cup sugar & 3/4 cup Splenda)
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2 cups grated Zucchini
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2 teaspoons vanilla
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1/4 teaspoon vinegar
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