Low Fat Healthy Zucchini Muffin Recipe
This zucchini muffin recipe is a scrumptious solution to the zucchini multiplying in the garden during the summer. It's actually good enough to merit buying zucchini if you don't have any sprouting in your back yard. I made them and my 2 lil's ate 24 muffins in 2 days.
I don't know about you, but when I bake the children line up to help... someone always gets sent out of room. I want to know the parents who can keep the lil's corralled, have the muffins turn out perfectly and have all dishes washed, dried and put away before the muffins are out of the oven. They deserve a metal... this is SO not my life. Even with the inevitable conflict - I love baking with my lil's, and muffins recipes are great to work on as a family because they are very forgiving.
Ingredients for the PND Zucchini Muffin Recipe
3/4 Cup Brown Sugar 3 Eggs 1 Cups of Whole Wheat Flour 1 1/2 Cup of Whole Grain Pastry Flour 1/2 Cup of Oat Bran 2 Tablespoons of Flax Meal 2 -3 Cups of Shredded Zucchini 1/4 Cup of Grapeseed Oil 1 Cup of Applesauce 1/4 Cup of Honey 1 Teaspoon of Baking Soda 1/4 Teaspoon of Salt 1/4 Teaspoon of Baking Powder 1 Tablespoon of Cinnamon 2 1/2 Tablespoons of Vanilla 1 Cup of Raisins
Instructions for the Zucchini Muffin Recipe
Preheat oven to 350 Degrees Line 24 muffin tins with paper liner. Recycled liner options are available. Shred 3 Cups of Zucchini - this is a perfect job for that dusty food processor. Combine all the dry ingredients in a large bowl - mic well. Combine a all the wet ingredients in another bowl. Keep the zucchini and raisins separate. Add the zucchini and raisins to the dry ingredients and thoroughly coat. Create well with your mixed flour and zucchini combination.
OK - I'll Admit - This Doesn't Look Apetizing
Add liquid ingredients and gently combine. Be sure not to overmix - overmixing isn't good for muffins!
The Batter is Ready
Spoon batter into prepared muffin cups.
Bake in the over for 40-45 minutes. Muffins are done when they bounce back when gently pressed or a toothpick comes out clean.
Yields 24 smaller muffins.
{ 7 comments… add one }
2nd picture is not apetizing indeed ;pBut I’m going to try this recipe, especially because it’s so fat-less (other muffin recipes I knoware butter-loaded!)
I never thought to put zucchini in muffins, but it is a great idea to get kids to eat their share of vegetables. I just got a big batch of zucchinis from my neighbor and was wondering what I could do with them. Well, now I know! Thanks!
I’m working on a Chocolate Zucchini recipe now too! Let me know how they turn out for you!
Great for me that I found your Blog… I just started with my own Blog, can I reference to this post? I want to write something on similiar topic!
Absolutely. Blogging etiquette allows for referencing other posts… even small excerpts… enough that a reader might be encouraged to check out the site you are referencing. Do that and other bloggers will be sure to embrace you referencing their material!
I buy zucchini muffins from Starbucks regularly. I can’t wait to test out this recipe at home. I have no doubt it’s healthier.
Zucchini muffins and cake are my favorite treat. You’ve got me hungry now!!