Whole Wheat Zucchini Muffins Recipes

WHOLE WHEAT ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Add all ingredients except for the zucchini and walnuts in a bowl, and stir about 50 times until well blended with a wooden spoon.
• Wash and scrub the zucchini and chop of the ends with a knife.
• Use a grater to shred the zucchini into small pieces into a measuring cup (you may also want to try a food processor).
• Add shredded zucchini and walnuts and stir in a few times until just blended.
• Scoop batter to fill a greased large muffin pan ⅔ full.
• Bake for 20-25 minutes, checking with a toothpick or fork for doneness (should come out clean).
• Let cool on a cooling rack, and serve warm with a glass of cold milk.

WHOLE WHEAT ZUCCHINI MUFFINS

Steps:

• 1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
• 2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
• Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).