Whole Wheat Zucchini Muffins – A Favorite Fall Treat
September 13, 2009
Even though our zucchini plants did not do very well this summer and we are not suffering from a late summer surplus of zucchini, I still couldn’t let fall come on in full force without making at least one batch of baked goods pretending to be healthy because of their addition of vegetables. Namely, zucchini muffins.
My roommate in college had an awesome recipe for zucchini bread from her mom that has always been my go to recipe, but for some reason I decided to try a different recipe this time. That was not a good choice on my part. The recipe I tried, from King Arthur Flour, wasn’t bad but it lacked the balance I like in my zucchini bread. It was too sweet to my taste and I though that the molasses flavor overpowered the other flavors in the muffins. However, I used all white whole wheat flour and the muffins were still nice and light. No one could tell that they were whole wheat, which I guess is a plus in some contexts. I still have a zucchini left in the refrigerator so maybe I will try the other recipe later this week for comparison.
Recipe Updates – Delivered Fresh!
That recipe is still a classic – I made some this summer, too. I use 1/2 applesauce instead of the oil and it works great. And I have switched to the white whole wheat flour for a lot of baking, and it seems to work pretty well. Enjoy!
The applesauce version is the one you gave me, so I have always made it that way. I love that it doesn't taste greasy. Lets catch up soon.
Couldn’t get the recipe to come up on the screen on my Android phone.
This post didn’t have a recipe, because I just linked to the King Arthur flour recipe I used (it was early in my blogging days and I did things a bit differently back then.) You can click on the link to get that recipe, or use this one which I actually like even better.
3 eggs
2 cups sugar
½ cup oil
½ cup applesauce
2 cups grated zucchini
3 cups flour (I use white whole wheat)
1 tsp salt
1 tsp baking soda
1 ¼ tsp baking powder
3 tsp cinnamon
Pinch nutmeg
Combine all the wet ingredients in a large bowl and stir until mixed. In a separate bowl combine the dry ingredients. Stir the dry ingredients into the wet until just mixed. Pour into 2 well greased 9 x 5 loaf pans and Bake at 350 for 1 hour or until a tester comes out with moist crumbs.