Ingredients

• 2 cups shredded zucchini
• 0.33 cups boiling water
• 2.75 cups all-purpose flour
• 1.5 cups white sugar
• 0.67 cups sunflower seeds
• 1.25 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground coriander
• 1 teaspoon ground nutmeg
• 3 eggs , beaten
• 0.33 cups vegetable oil
• 1 teaspoon vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup and a 6 cup muffin pan.
2. 2 In a large bowl, stir together zucchini and boiling water.
3. 3 In a separate bowl, mix flour, sugar, sunflower seeds, baking soda, salt, cinnamon, cloves, coriander, and nutmeg.
4. 4 Blend eggs, vegetable oil, and vanilla extract with the zucchini. Stir the zucchini mixture into the flour mixture. Spoon into the prepared muffin pans.
5. 5 Bake 20 to 25 minutes in the preheated oven, or until a knife inserted into the center of a muffin comes out clean.

Nutrition per serving