Zucchini muffins and cake

Last night I was studying at the library, but rather than paying attention to algebra review for the GRE, I was thinking about food. I decided to make zucchini bread because I wanted a calming experience of simple baking and I also had 4 zucchinis in the refrigerator.

I Google-d, and found this recipe on AllRecipes. Of course, I had to make a few changes. Here's my recipe for Zucchini Muffins With Walnuts and Cranberries.

Ingredients:
3 eggs
1 cup vegetable oil
1 cup white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 cup toasted chopped walnuts
1/2 cup cranberries

Directions:

1) Preheat the oven to 325F.

2) In a bowl whisk the eggs. Add in the oil and sugar.

3) Add zucchini, vanila, nuts and cranberries to the egg/oil/sugar mixture.

4) In a separate bowl, combine the rest of te ingredients.

5) Add the dry ingredients to the wet; mix well and pour into 10 lined muffin cups.

6) Pour the rest of the mixture into a small loaf pan or a small round oil-sprayed cake pan.

7) Bake for 30 minutes (for the muffins) to 45 minutes (for the cake).

Thoughts: I think I cut out too much of the sugar. Maybe 1.5 cups would have been better. And I might have overcooked the muffins slightly, but still the result is tasty. Adding citrus zest would have been great too.

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