Tuesday, January 24, 2012

Zucchini muffins

I’m going to start with how awesome this muffin recipe is. It can be adapted a hundred million ways to whatever your favorite combination is, whatever is in season, on sale, or is hanging around the vegetable drawer and fruit basket. These muffins are light, moist, and better yet, healthy. They are perfect for a quick breakfast, your mid-morning break, or an afternoon snack. I’ve adapted the recipe from smitten kitchen and have made several different adaptations based on my new and lighter recipe.

Zucchini muffins

3 eggs
½ cup vegetable or canola oil
½ cup non-sweetened applesauce
1 ¾ cups sugar
3 cups grated zucchini
2 teaspoons vanilla extract
2 ½ cups whole wheat flour
½ cup ground flax seed
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional, though, in my opinion chocolate is seldom "optional")

Preheat oven to 350°F.

1.      Using a large grater, grate zucchini. The number of zucchini you will need largely depends on their size. Don’t worry, this recipe is super forgiving! If you have 4 cups of grated zucchini throw it all in! The recipe will forgive you and your waist line will thank you!

2.      In a mixing bowl add oil, applesauce, and eggs and beat until combined. Add vanilla extract and cinnamon.

3.      In a separate bowl measure out flour, flax, baking soda, baking powder, and salt. Slowly add it to the wet ingredients.

4.      By hand mix in zucchini and any nuts, dried fruit, and chocolate chips.

Yield: 2 loaves or approximately 24 muffins


-          Grated apples and carrots are also quite tasty. I subtract a cup or so of the zucchini and add the subtracted amount in with apples or carrot. Pumpkin would also be a tasty addition!

-          I’ve done glazes for the tops with powdered sugar and maple syrup.

-          A cream cheese filler or frosting would be a delightful and tangy topper to these babies.

No comments:

Post a Comment