Grease 12 3inch muffin-pan cups. Preheat oven to 400. In large bowl, measure first 7 ingredients. In med bowl, beat eggs; stir in zucchini and oil. Stir mixture all at once into flour mixture just until flour is moistened. Spoon lumpy batter into muffin cups. Bake 25 minutes or until toothpick trick works.
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|Serving Size: 1 Serving (2737g)|
|Recipe Makes: 1|
|Calories from Fat: 1892 (25%)|
|Amt Per Serving||% DV|
|Total Fat 210.3g||280 %|
|Saturated Fat 41.1g||205 %|
|Monounsaturated Fat 88.4g|
|Polyunsanturated Fat 57g|
|Cholesterol 4230mg||1302 %|
|Sodium 2521.7mg||87 %|
|Potassium 3298.8mg||87 %|
|Total Carbohydrate 1301g||383 %|
|Dietary Fiber 39g||156 %|
|Sugars, other 1262g|
|Protein 196.7g||281 %|
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Calories per serving: 7714
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