Darlene’s Zucchini Muffins
1- 1/4 C. white flour, 3/4 C. whole wheat pastry flour, 1/2 C. oat bran, 2t. baking soda,
1/2t. baking powder, 2 t. cinnamon Mix these dry ingredients together and set aside.
In a large mixing bowl combine the following: 3/4 c. sugar, 1/4 c. canola oil, 3/4 c. unsweetened applesauce, (substitute plain yogurt if you prefer…both work well) 2 c. shredded zucchini (I like to mix yellow and green zucchini. You can also add carrots) 1t. vanilla, 3 eggs.
Pour dry ingredients into wet mixture. Add 1 c. chopped walnuts. Stir until fully combined.
Pour into prepared muffins cups or loaf pans. This recipe makes 20 muffins, or 2 loaves or a combination of each.
Bake at 350. It takes 18 min. to bake the muffins in my oven. Check after 15 or so to make sure you don’t overcook. Loaves take 35-40 minutes. These freeze well and are perfect for breakfast, lunch with a bowl of soup, as a snack or a simple dessert with a scoop of vanilla yogurt or ice cream.
I’ve adapted this recipe from one that originally had twice the sugar, and a whole cup of oil. A significant number of calories are gone, but none of the flavor.
ENJOY! Happy Spring!