This morning, I woke up in search of a new muffin recipe. I found zucchini and decided to make Whole Wheat Zucchini Muffins. I had eaten all of the banana muffins I had frozen and decided to give this one a try. I seem to be on a muffin kick lately. After all, they do freeze well and make great snacks!
These very dense muffins were similar to a bran muffin with a nutty taste. Made with very little sugar, they tasted very healthy..not that that is a bad thing, but I was expecting sweeter. Considering the wholesome ingredients, they weren’t bad. I even added a little honey for some extra sweetness along with some butter. I would say all in all, they were pretty tasty! If you make them, don’t expect something decadent…these muffins are all about the health benefits.
Today, I am hanging around the house waiting to go to work. I hate working on Sundays 😦
Lower Sugar Whole Wheat Zucchini Muffins (recipe adapted from Kalyn’s Kitchen)
1 egg, beaten
1 tsp. vanilla
1/3 cup brown sugar
(you can also use 2/3 cup real sugar to replace both nectar and brown sugar)
1 1/2 cups grated zucchini (squeezed, then packed into measuring cup)
1/3 cup canola oil (can also use melted butter)
1 1/4 tsp. baking soda
pinch of salt
1 tsp. ground cinnamon (I used a generous rounded teaspoon of cinnamon)
1/4 tsp. ground nutmeg
1 cup chopped pecans (or use walnuts or almonds if you prefer)
Preheat oven to 350F – 175C. Grate zucchini by hand or using a food processor, then gently squeeze grated zucchini to remove some of the water. Measure 1 1/2 cups (packed) zucchini for this recipe, and if you have extra, freeze it for another time.
In a medium-sized bowl, beat egg, then add vanilla, brown sugar, and Agave nectar and mix to combine. Stir in the grated zucchini, then the oil. Sprinkle baking soda and salt over the top of this and mix in.
In a smaller bowl, combine whole wheat flour, cinnamon and nutmeg. Stir dry ingredients into the zucchini mixture, then fold in chopped pecans.
Spray muffin pan or individual muffin cups with non-stick spray or vegetable oil, then divide batter evenly among cups to make 12 small muffins. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Stir together flour, baking powder and soda. Set aside.
With electric mixer, beat sugar and yogurt. Add eggs, one at a time, and milk, beaintg until smooth after every new addition.
Add flour mixture and banana alternately to creamed mixture. Fold in dark chocolate chips.
Turn batter into lightly greased 8x4x2-inch loaf. Bake for 60-65 minutes at 350degrees.