Zucchini mini muffins in the food processor

flour

🥗Healthier: whole wheat flour

More nutritious and higher in fiber.

sugar

🥗Healthier: honey

Natural sweetener with potential health benefits.

oil

🥗Healthier: applesauce

Lower in calories and adds moisture.

Chop zucchini until you have about 3.5 cups, then drain excess liquid.

In a food processor, blend zucchini until almost completely mushy.

Drain the blended zucchini for a few seconds to remove excess liquid.

In a bowl, combine 1.33 cups sugar with the drained zucchini.

Add 3/4 cup Country Crock baking sticks to the mixture.

Mix 2 tablespoons of Bob's Red Mill egg replacer with 6 tablespoons of water and let sit for half a minute.

Add the egg replacer mixture to the wet ingredients.

In a separate bowl, mix 3 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon powdered vanilla.

Combine the dry ingredients with the wet ingredients in the food processor, mixing until smooth.

Grease muffin tins and pour in the batter.

Preheat the oven to 350°F and bake the muffins until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens