I had a bunch of zucchini just waiting to be used and decided to try zucchini muffins for the first time. There are tons of recipes out there and most of them call for A LOT of sugar. My boys get too much sugar as it is, so I searched and searched for one that had less than 1 cup.
They weren't bad. We're still trying to get used to eating foods made out of whole wheat flour. Whole wheat flour has a distinct texture to it. It's not a bad texture...just different. I would love to try another recipe...so if you have one, please share it!
Luckily, the boys love the muffins (as of today) so I consider this a win...because they're getting some kind of vegetable and they like the idea of a somewhat sweet treat!
Here's the recipe I found if you're interested.
- 4.75 ounces whole-wheat flour (about 1 cup)
- 3 ounces all-purpose flour (about 2/3 cup)
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/3 cups shredded zucchini
- 1/2 cup fat-free milk
- 2 tablespoons canola oil
- 2 tablespoons honey
- 1 large egg
- Cooking spray
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
- 1. Preheat oven to 400°.
- 2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine whole-wheat flour and next 6 ingredients (through salt) in a large bowl; stir with a whisk. Combine zucchini, milk, oil, honey, and egg in a small bowl; stir until blended. Make a well in center of flour mixture; add milk mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
- 3. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins. Bake at 400° for 15 minutes or until golden. Remove from pans immediately; cool on a wire rack.
Do you have a favorite zucchini muffin recipe? Please share!