BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Zucchini Muffins

Submitted by Bradlee Few, Buzz reader | December 1, 2015

(This recipe was modified from a recipe posted on MyRecipes.com. Original recipe here.)

Zucchini is low in saturated fat, cholesterol and sodium. It is also a great source of dietary fiber, protein, Vitamin A, Vitamin C and Vitamin B6. All-natural maple syrup and raw honey are healthier alternatives to basic sugar.

Ingredients:

3 cups shredded zucchini (about 3 whole zucchini)
2 eggs
2 teaspoons vanilla
1 cup olive oil
⅔ cup maple syrup
⅓ cup honey
1½ cups whole wheat flour
1½ cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
1½ teaspoons cinnamon

Recipe directions:

1. Preheat oven to 350 degrees

2. Beat eggs in small bowl

3. In a medium-sized bowl combine zucchini, eggs, vanilla, olive oil, maple syrup, and honey. Stir gently until mixed, set aside.

4. In a large bowl combine whole wheat flour, all purpose flour, baking soda, baking powder, salt, cinnamon

5. Stir dry ingredients until combined. Make a well in the middle.

6. Pour the wet mixture from #3 into the well and stir just until combined. Do not over-stir because over-mixing can make muffins hard.

7. Spoon the batter into a muffin tin (either greased or lined with paper cups).

8. Bake for 20 minutes (10 minutes if making mini-muffins).

9. Stick a toothpick into the center of one of the muffins after 10 minutes, and again after 15 minutes.

Take muffins out of oven when toothpick comes out clean.

*Makes 15-16 normal sized muffins*