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Zucchini Muffins

Yield 18 servings


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup Shedd's Spread Country Crock® Omega Plus
  • 3/4 cup sugar
  • 2 eggs
  • 1 container (6 oz.) nonfat vanilla yogurt (3/4 cup)
  • 2 cups 2 cups grated zucchini, drained on paper towels (about 2 medium zucchini)

How to Make It

  1. Preheat oven to 400°. Line 18-cup muffin pan with paper cupcake liners; set aside.

    In medium bowl, combine flour, baking powder, cinnamon, baking soda and salt; set aside.

    In large bowl, with electric mixer, beat Shedd's Spread Country Crock® Omega Plus with sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in yogurt. Gradually beat in flour mixture, then zucchini, just until combined. Evenly pour into prepared muffin pan.

    Bake 20 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 5 minutes; remove from pan and cool completely. Sprinkle, if desired, with confectioners sugar.