Lindsey’s Whole Wheat Zucchini Muffins

Are you using up zucchini as frantically as I am?! This time of the year, I’m usually trying to stuff as much zucchini as I can into my cooking and baking. This past Friday, I made my favorite Whole Wheat Zucchini Muffins to take on a day trip to the mountains on Saturday. It was a delicious, portable snack.

This recipe can also be used for zucchini bread, but muffins are more portable and take less time in the oven. Either format works fine!

Lindsey’s Whole Wheat Zucchini Muffins (or Bread)

Makes 10-12 muffins, or 1 loaf of bread

1/3 cup butter or coconut oil, melted

1 cup rapadura or sucanat (or brown sugar)

1 egg

1/4 cup milk, buttermilk, plain yogurt, or kefir

1/2 tsp vanilla

1 1/2 cups whole wheat flour (or whole wheat spelt flour)

1 tsp cinnamon

1 tsp allspice

1/2 tsp nutmeg

Rounded 1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1 1/2 cups shredded zucchini, packed

1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Melt butter and mix with the sugar. Mix in the egg, milk, and vanilla. In another bowl, combine flour, cinnamon, allspice, nutmeg, baking soda, baking powder, and salt. Stir into the wet ingredients, and then mix in the shredded zucchini and nuts. (If the batter is too thick, add more milk.) Spoon into paper-lined muffin tins (3/4 full), or pour into a greased loaf pan. For muffins, bake for about 20 minutes or until toothpick comes out clean. For bread, bake about 60-70 minutes or until toothpick comes out clean.