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