Zucchini Muffins

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.

Grate 2 cups of zucchini and set aside.

Chop 1.5 cups of toasted walnuts (optional) and set aside.

In a bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. Whisk together and set aside.

In a separate bowl, whisk together 2 eggs, 1/2 cup of brown sugar, and 1/3 cup of granulated sugar until partially dissolved.

Add 1/3 cup of vegetable oil to the wet ingredients and mix well.

Combine the wet ingredients with the dry ingredients, folding gently until just mixed, leaving some flour bits.

Transfer the batter into muffin papers in a muffin tin, filling each cup to the top.

Sprinkle with Turbinado sugar on top (optional).

Bake in a preheated oven at 375°F for about 20 minutes, checking for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens