Zucchini and Rhubarb Whole Wheat Muffin Recipe

by katerina on August 5, 2010

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.

Whole Wheat Zucchini and Rhubarb 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.

Whole Wheat Zucchini and Rhubarb Muffin

This version uses rhubarb but use whatever local fruit you can get your hands on; blackberries and peaches would be lovely.

Whole Wheat Zucchini and Rhubarb Muffin Recipe

Print Recipe

Zucchini and Rhubarb Whole Wheat Muffin Recipe

(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.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time:30 minutes
Calories(approximate per serving): 190

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