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.


  1. Yum . . . so there's no need to drain the zucchini?

    1. nope! i did have all the other ingredients ready to go though, and the zucchini was shredded, mixed and in the oven in a matter of minutes. If you shred it and it sits around, you might have to drain it.

      Also, probably could add a little more oil since veg fat isn't so bad for you, and decrease the sugar even more. they were sweet enough for me with 1 cup, and if you decrease the sugar they'll get drier, but more oil will fix that! Would be great to mix in some ground flax seed too for extra protein and fiber!

      Even with shredding zucchini, they were REALLY easy to make.