Remember the other day when we said that we don’t like to just hide all of our zucchini away in baked goods? Well, we’d like to retract that statement (sort of). You see, we finally gave in.
Yes, we made zucchini muffins.
Now we don’t want you to get the wrong idea here. We LOVE zucchini bread, muffins, and cake, its just that when we have fresh-from-the-garden zucchini, we don’t want to just use it all in baked goods. We want to give it a chance to shine. We want to be able to really taste how fresh and delicious it is. But when you have 10 pounds of zucchini sitting on the counter, sometimes you just have no other choice. We couldn’t very well serve zucchini noodles to our family every night of the week!
We think these muffins were a pretty good compromise, though 🙂
It was pretty obvious that our family loved them, too, because these babies were gone in a day and a half! As a matter-of-fact, they were such a big hit that we made them again, but doubled the recipe! Our family really likes muffins.
And these ones are literally packed with zucchini! We figured it out that there is approximately 1/4 c. of zucchini in each muffin!
Muffins are really, really easy to make healthier, too. In fact, the first thing we ever baked on our own were muffins, so I guess you can say they’re where we got our start 🙂 First of all, subbing part or all of the flour for whole wheat is an easy substitution to make, and instantly increases the nutritional value of your muffins. The other big thing is sugar. In our experience, most muffin recipes call for at least double the amount of sugar than they really need. We also tend to replace a lot of oil and/or butter with apple juice or apple sauce, because we have found that muffins with too much oil just get very heavy and greasy. Substituting with those ingredients also adds some sweetness to the muffin, so it allows you to cut back on the sugar even more.
The first time we made these muffins, we put in half a cup of sugar, but when we made them the second time, we only put in a third cup of sugar and you can’t even taste the difference!
We also used multigrain flour for added texture, which is why you’re seeing little white specks in the photos.
Just check out that texture!
After the first batch, our brother oh-so-casually mentioned how he thought putting apple in zucchini muffins would be delicious, so of course we took the hint, and added diced apple the second time around. And he was totally right 🙂
These are classic zucchini muffins, made much healthier. And you know, classics are classics for a reason, right? So if you also have zucchini coming out the ying-yang, you should definitely give these muffins a try! We promise you won’t be disappointed!
Multigrain Zucchini Muffins
Prep time: 10-15min
Bake time: 20-25min
Makes: 12 muffins
2 c. multigrain (or whole wheat) flour
1 c. unbleached white flour
2 tsp baking soda
2 tbsp cinnamon
2 tsp nutmeg
3 c. grated zucchini
2/3 c. liquid – 1/2 c. apple juice, then fill to the 2/3c. line with oil
1 tsp vanilla
1/3-1/2 c. white sugar*
1 tbsp date paste
1/2 c. each walnuts and raisins
Pre-heat oven to 350 F.
Combine all dry ingredients in a large bowl.
Combine all wet ingredients in a separate bowl and mix thoroughly. Add wet to dry, and add raisins and walnuts. Stir to just combine.
Spoon batter evenly into 12 greased muffin tins, and bake for 20-25min until done.
*Depending on if you like a sweeter muffin, we’ve done both and they were both fabulous!
What’s your favourite kind of muffin?
What was the first thing you ever cooked or baked on your own?