Texas Sized Zucchini Sprinkle Muffins

Ingredients:

3 large eggs
3/4 cup sugar
1 cup vegetable oil
1 tsp. vanilla
2 cups shredded, unpeeled zucchini
2 cups all- purpose flour
1 cup plain yellow cake mix ( used small box of Jiffy yellow cake mix)
1 (4 ounce)  package instant vanilla pudding mix
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1/2 cup plus 1 Tablespoon sprinkles
raw sugar to sprinkle on top of muffins

Directions:

Preheat oven to 350 degrees. Line jumbo muffins tins with paper cups

Put the shredded zucchini in a strainer. I usually place the strainer on a plate so I can see how much fluid drains out and then I press down on the strainer to remove the rest.

In a large bowl, whisk together the eggs, sugar, oil,  and vanilla extract until well mixed. I used my kitchen aid whisk attachment.

Mix shredded zucchini into the egg mixture-Switched the whisk for the paddle attachment on the KA

In a medium bowl combine the flour, cake mix, vanilla pudding mix, baking soda, baking powder and salt. 

  Add the dry mixture to the egg mixture  and stir just until the flour is incorporated. 

 Gently fold in the sprinkles. ( did this by hand with my wooden spoon) Pour batter evenly into the prepared pans.


Sprinkle the top of each loaf generously with raw sugar.

 Bake  at 350 degrees for 40-45 minutes for the large loaves and 30-35 minutes until a toothpick inserted in the center comes out clean.


Place muffins on a wire rack for 10 minutes. After the 10 minutes you can remove the muffins  and allow to cool for at least 10 minutes.