Apr 3, 2012
Wheat-ish Zucchini Muffins
Another family favorite from growing up. My mom's pumpkin bread and zucchini bread are two recipes I'll stand by and have no need to look elsewhere for anything better.
That said, I'm now a little embarrassed to say that I changed this one up to be a bit healthier, because the zucchini recipe really is delicious - as is. But, as is - is really not all that good for you. The fact that it has zucchini in it should counter all of the oil and sugar thrown in, but let's be real here. That's just not possible. However, since I substituted half of the white flour for wheat flour... now we can pretend it's healthy!
I'm shocked I don't have this one on the blog already. I'll make some traditional zucchini bread soon and put it up, but it's the same as this, except only white flour, baked in a loaf pan, and cooked longer.
I made these as mini-muffins for my son's preschool snack to share with the other kids and they gobbled them up!
3 cups unpeeled, grated zucchini
1 cup oil
2 cups sugar
1 teaspoon baking soda
2 teaspoons cinnamon
1 tablespoon vanilla
1 1/2 cups wheat flour
1 1/2 cups white flour
1 teaspoon salt
1/4 teaspoon baking powder
Preheat oven to 375 degrees. Grease bottoms of muffin pan with shortening.
Beat eggs; add zucchini, oil and sugar.
Mix the dry ingredients separately and gradually add to wet mixture, stirring to combine.
Bake 18-20 minutes or until toothpick inserted comes out clean.