| | Directions | | Blend flour, baking soda & salt - set aside. 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. |
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| Ingredients | | - |  | 2 3/4 cups flour |
| - | | 1 teaspoon baking soda |
| - | | 1/2 teaspoon Salt |
| - | | 1 carton vanilla yogurt (6 to 8 oz 6 ounce carton) |
| - | | 1 cup canola oil |
| - | | 2 Eggs |
| - | | 1 3/4 cups sugar (or 1 cup sugar & 3/4 cup Splenda) |
| - | | 2 cups grated Zucchini |
| - | | 2 teaspoons vanilla |
| - | | 1/4 teaspoon vinegar |
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