Zucchini Muffins

Young zucchini can be used as a base for muffins.

Cook: 80 mins

Servings: 6

Ingredients

Directions

Peel the zucchini and grate on a fine grater.
Add egg, sugar and vanilla sugar. Mix.
Mix flour with baking soda and baking powder. Add to zucchini. Mix. Leave on for 10 minutes.
Melt butter.
Pour melted butter into the dough. Stir again. The consistency of the dough should be thick, like a pancake. If the zucchini is very juicy, the dough may become too thin. In this case, add some more flour!
Turn on the oven. Grease the cake pan with butter and fill three-quarters of the way with dough. Bake zucchini muffins at 190 degrees for 30-40 minutes. Test readiness by piercing the cake with a toothpick – if the cake is ready, the toothpick will remain dry. If dough is stuck on it, the cupcakes need to be baked.
Leave the finished zucchini muffins to cool in the oven.

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