It’s zucchini season again, and with the season comes a severe abundance of zucchini. Not everyone greets the season with the enthusiasm I do, which is why this is such a great muffin recipe.
These extremely healthy muffins not only include a vegetable and very little fat but are whole wheat as well. Of course, by using whole wheat pastry flour they stay ultra light and are perfect for a little treat with tea.
This version uses rhubarb but use whatever local fruit you can get your hands on; blackberries and peaches would be lovely.
(makes 12 muffins)
1 1/2 cups grated zucchini
1 cup brown sugar (packed)
1/2 cup milk
1 teaspoon vanilla
2 eggs
3 tablespoons canola oil
2 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1 cup chopped rhubarb
Preheat oven to 350F. In a food processor* set with the grater attachment grate zucchini. Remove zucchini and change the accessory to the blade attachment. Add sugar, milk, banilla, eggs and oil and process for 1 minute until well combined. Stir in the zucchini.
In a medium bowl combine the flour, soda, cinnamon, salt and baking powder and stir. Gently stir in the wet mixture, and when almost combined stir in the rhubarb.
Pour into lined muffin tins and bake for 20 minutes.
* Note: Feel free to do this without a food processor, you will simply need to grate the zucchini by hand and beat the wet mixture by hand.
Similar Recipes:
Rhubarb, Ginger and Pumpkin Muffins
Whole Wheat Zucchini and Cherry Bread
Oatmeal Blueberry Muffins
{ 6 comments… read them below or add one }
That is one lovely muffin! The rhubarb addition is intriguing.
Do you think I can replace Zucchini with Pumpkin? These muffins look so great though!
Roasted pumpkin or puree? I think that is pretty wet, you may need to adjust the liquid measurements.
I love to try eating them fresh from the oven.. Sometimes it is hard to leave them alone to cool!!
I made a Zucchini cake for the first time recently and it was surprisingly good! These muffins looks great, love the use of the whole flour.
I just made these– I got way more than 12 out of the batter. I got 17 (and that was with the muffin cups full to the brim). I also subbed butter for the oil (to make them taste… butterier) and buttermilk for the milk (to mix with the baking soda and make them fluffy). Oh, I also used white whole wheat flour rather than pastry flour. (None of my subs were big deals from a baking chemistry standpoint.) They smell great!!