I do like squash. So does my family. So does my CSA. And because our CSA provides us also with other yummy vegetables, we often cannot get through all that they give us. I thought our zucchini supply was heading that way, and thought I would make a delicious morning treat – muffins. But when I took stock, I noticed more yellow than green. And because there are more zucchini muffin recipes out there, I used one as my starting point, and then referred to others to tweak it. Because I have modified it so much, I’m calling it my own.
Too often, zucchini bread is overly greasy or laden with sugar. Doesn’t that just defeat the purpose of eating a vegetable for breakfast? This one tasted great (with yellow squash). Family and friends, little kids and grown ups devoured it!
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup whole wheat pastry flour
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
2 tsp cinnamon
1/4 tsp ground cloves
1/2 cup sugar
1 cup shredded zucchini or yellow squash, packed
1 tbsp lemon zest
2 tbsp olive oil
1/4 c apple sauce
1 egg, lightly beaten
3/4 cup fat-free milk
1/3 cup raisins
1/4 cup chopped walnuts
Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cases.
In a large bowl, stir together flour, baking powder, salt, spices and sugar. In a medium bowl, combine zucchini, lemon zest, canola oil, egg, apple sauce and milk, stirring well.
Make a well in the dry ingredients; add zucchini mixture, raisins and walnuts. Stir until just moist. Do not over mix. Spoon batter into muffin cups. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
