Whole Wheat Zucchini Muffins

Whole Wheat Zucchini Muffins

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I have always been a fan of bread in all its forms. You only have to take one look at that red head in the sidebar to see that she is quite content devouring a muffin. Quick breads, baguettes, croissants, flat breads, yeast breads–I’ve never met a bread I didn’t like. And, I cannot tell you the number of times I’ve thought at a dinner party, “Would it be rude to have just one more roll?” I thank my lucky stars that gluten and I get along just fine (in fact, I have serious doubts about what I would eat if that ever changes …).

As the primary baker/chef in our house, I love finding breads that are both tasty and good for you. These muffins fit that category. Sweetened with brown sugar and honey rather than white sugar, they are still sweet, but not overly so. They use entirely whole wheat flour and the walnuts add some protein to make this a great breakfast, especially when paired with some fresh fruit and coffee. We also like them as a side with a bowl of soup–just a little bit of gluten to round out your meal (if you are so inclined).

Whole Wheat Zucchini Muffins
Adapted from Kitchen Simplicity

2 large eggs
1/3 c honey
1/2 c canola oil
1/3  brown sugar
1 t vanilla extract
2 c whole wheat flour
1 t salt
1/2 t baking soda
1/2 t baking powder
1 1/2 t ground cinnamon
2 c shredded zucchini (1 large zucchini)
1/2 c walnuts

Preheat oven to 350°. Prepare 2 muffin pans (and/or 2 mini-muffin pans) for batter.

Beat together eggs through vanilla extract in a medium sized bowl until well blended. Stir in flour through cinnamon and mix until just combined. Stir in zucchini.

Put walnuts in a food processor and puree until very finely chopped. Fold walnuts into muffin batter.

Spoon batter into prepared muffin pans and place in oven. Bake mini-muffins for 10-15 minutes and full-size muffins for 20-25 minutes. Remove from oven and allow to cool slightly before removing from pan.

Makes 14-18 regular sized muffins or 3 dozen mini-muffins.

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