28 servings

3 cups Flour

2 cups Sugar

2 tsp Cinnamon

1 tsp Baking powder

1 tsp Baking soda

1 tsp Salt

4 each Eggs, large

1 cup Oil

2 tsp Vanilla

4 cups Zucchini, finely grated and unpeeled

½ cup Sesame Seeds

¼ cup Matriark Upcycled Vegetable Broth Concentrate

  1. Preheat oven to 350°F and grease muffin tin.

  2. In a large mixing bowl, add flour, sugar, cinnamon, baking powder, baking soda, and salt and whisk together.

  3. In a separate bowl, whisk eggs into oil, vegetable broth concentrate and stir in vanilla. Stir wet ingredients into large mixing bowl with dry ingredients. Combine evenly.

  4. Fold zucchini into bowl of batter until incorporated evenly.

  5. Fill muffin tins ¾ full.

  6. Bake for 20 minutes. An inserted toothpick should come out clean.