whole wheat zucchini muffins

whole wheat zucchini muffins
whole wheat zucchini muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • GREDIENTS

  • 3

    cups whole-wheat flour (I used King Arthur's white whole-wheat flour)

  • 1

    tablespoon cinnamon

  • 1 1/2

    teaspoons baking soda

  • 1/4

    teaspoon baking powder

  • 1/2

    teaspoon salt

  • 3

    eggs

  • 3/4

    cup oil (I used coconut oil)

  • 1/2

    cup honey

  • 1

    teaspoon vanilla

  • 3

    cups grated zucchini

  • 1

    cup chopped nuts (optional – I have tried both pecans and almonds, although walnuts would be good too)

Directions

INSTRUCTIONS Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins. Blend the dry ingredients. Make a well (or hole) in the center and pour in the eggs, oil, honey and vanilla. Stir just until mixed – do not overmix. Fold in the grated zucchini and chopped nuts if using. Pour batter into greased loaf pan(s) or muffin holders and bake until a toothpick comes clean in the top/center of the loaf or muffin. - If using smaller pans bake for 30 – 40 minutes. I was able to fill four of my small loaf pans. - For one larger loaf pan bake for 50 – 60 minutes. - For muffins bake for 15 - 20 minutes.

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