![](https://cdn.statically.io/img/www.allrecipes.com/thmb/1U4dSVg8kDd3jVpoj3d-WkfRjYM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/940443-37aabdf812b649fca8d747a2d4cd09c2.jpg)
Ingredients
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2 cups shredded zucchini
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⅓ cup boiling water
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2 ¾ cups all-purpose flour
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1 ½ cups white sugar
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⅔ cup sunflower seeds
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1 ¼ teaspoons baking soda
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1 teaspoon salt
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1 teaspoon ground cinnamon
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1 teaspoon ground cloves
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1 teaspoon ground coriander
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1 teaspoon ground nutmeg
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3 eggs, beaten
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⅓ cup vegetable oil
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1 teaspoon vanilla extract
Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup and a 6 cup muffin pan.
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In a large bowl, stir together zucchini and boiling water.
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In a separate bowl, mix flour, sugar, sunflower seeds, baking soda, salt, cinnamon, cloves, coriander, and nutmeg.
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Blend eggs, vegetable oil, and vanilla extract with the zucchini. Stir the zucchini mixture into the flour mixture. Spoon into the prepared muffin pans.
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Bake 20 to 25 minutes in the preheated oven, or until a knife inserted into the center of a muffin comes out clean.
Nutrition Facts (per serving)
187 | Calories |
5g | Fat |
32g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 18 | |
Calories 187 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 1g | 5% |
Cholesterol 31mg | 10% |
Sodium 230mg | 10% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 1g | 3% |
Total Sugars 17g | |
Protein 3g | 6% |
Vitamin C 2mg | 3% |
Calcium 13mg | 1% |
Iron 1mg | 6% |
Potassium 71mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.