I’ve modified the recipe I posted previously, added more zucchini and reduced the amount of sugar, so it’s healthier and the results are so much better! I’m really pleased with the way these turned out. Better tasting and better for you! Now that’s my kind of dessert! Actually, you could eat these muffins any time… they make a good snack (perfect for kid’s lunch boxes – get some extra vegies into them without them realizing), if you’re like me and can’t eat a lot first thing in the morning they are lovely for breakfast with your morning coffee or tea. So without further ado, here’s the recipe…
1 cup vegetable oil *see below for healthier variation
1 cup soft brown sugar
3 cups grated zucchini
2 teas vanilla
1-1/2 cup wholemeal flour
1-1/2 cup all-purpose flour
1 teas salt
1 teas baking soda
1 teas baking powder
1 T ground cinnamon
1/2 cup chopped walnuts or pecans (optional)
Beat eggs until light and foamy; add vegetable oil, sugar, zucchini and vanilla. Mix lightly but blend thoroughly.
Mix together the remaining dry ingredients, except nuts until they are thoroughly blended.
Add the dry ingredients to the first mixture, stir just enough to blend everything together. Stir in walnuts.
Spoon the batter into lightly oiled muffin tins, filling 3/4 of the muffin cup. Bake at 175C (325F) for about 20 minutes or until done. To check if they are done, insert a clean toothpick, skewer or wooden matchstick into the center of a muffin. If it comes out clean, they’re done.
Cool and serve. Can be refrigerated for a few days (the flavor seems even nicer the next day), eaten warm from the oven, or wrap and freeze them.
Makes 24 small muffins.
* Variation for even healthier zucchini muffins:
Allie, one of our readers, has this excellent suggestion for an even healthier variation. (I bet it’s even yummier too!)
I also modified the fat; instead of 1 cup oil I did 1/2 cup oil and 1/2 cup applesauce. It didn’t change the taste, but it was a little moister and healthier. This is also a great trick for brownies! ~ Allie