We didn't plant zucchini at our garden, I wish we had - I forgot how much I love zucchini. Luckily our garden neighbours are really generous and have given me giant zukes every time I go. Also lucky how much Hannah loves zucchini muffins given the 2 cups of grated veggies in them! These are really moist and flavourful, even three days later. Make sure you really drain all the liquid out of the zucchini or they can be gummy.
Zucchini and Carrot Muffins
Adapted from a recipe on group recipes.
1/4 cup melted butter
1/2 cup brown sugar
1 egg
3/4 cup applesauce
1 cup grated carrots
1 cup grated zucchini, all water pressed out
1 cup spelt flour
3/4 cup all purpose flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup brown sugar
1 egg
3/4 cup applesauce
1 cup grated carrots
1 cup grated zucchini, all water pressed out
1 cup spelt flour
3/4 cup all purpose flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
3/4 cup dried cranberries or chopped dates or a combo of both
Preheat oven to 400°. In a large bowl, whisk together butter and sugar. Beat in egg and applesauce. Stir in carrots and zucchini.
In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt. Fold dry ingredients into wet, until just mixed add the cranberries/dates. Spoon batter to the very top of sprayed, paper-lined muffin cups and bake 18-20 minutes or until a toothpick comes out clean when inserted in a muffin.
Preheat oven to 400°. In a large bowl, whisk together butter and sugar. Beat in egg and applesauce. Stir in carrots and zucchini.
In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt. Fold dry ingredients into wet, until just mixed add the cranberries/dates. Spoon batter to the very top of sprayed, paper-lined muffin cups and bake 18-20 minutes or until a toothpick comes out clean when inserted in a muffin.
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