Tuesday, August 21, 2012

Zucchini Muffins

This recipe I adapted from smitten kitchen's zucchini bread recipe (here)

I wanted to lighten it up just a little so I could eat 'em for breakfast, and maybe, just maybe, Jason would have a few.

3 eggs (would have subbed with egg beaters but we were out)
1/2 cup canola oil
1 cup sugar
3/4 cup non-fat yogurt

11 oz shredded zucchini (about 5 x-small zucchini, equals about 2.5-3 cup shredded)
2 tsp vanilla extract

2 cups whole wheat flour
1 cup all-purpose flour
3 tsp cinnamon
1/8 tsp nutmeg
1 tsp baking soda
1 tsp baking powder
1 tsp salt

1. Preheat oven to 350º
2. In large bowl, mix eggs, oil, sugar, yogurt
3. In separate bowl, mix flours, spices, baking soda, baking powder and salt.
4. Shred zucchini (I used food processor) and add to liquids. Add vanilla. Mix
5. Add dries to wets, and fold to evenly distributed. As a matter of principal I tried not to overmix, but I think you'll be decently protected because the shredded zucchini will be in the way of you overmixing.
6. Portion in to paper lined muffin cups
7. Bake 25 min. I switched racks and rotated pans after 20 min, probably not necessary though.