I found a recipe on the internet, but decided to tweak it a bit to make it a little healthier. Zucchini muffins are one of my favorite baked goods! My kids love them too even though they’re not crazy about zucchini. I hope you enjoy!
Zucchini Muffins
Ingredients:
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
1 1/3 cups Domino light (a sugar and stevia blend)
2 eggs beaten
2 teaspoons vanilla
2 teaspoons baking soda
pinch salt
3 cups white whole wheat flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Directions:
Preheat the oven to 350 degrees F. In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture.
Coat each muffin tin with with vegetable spray. Use a spoon to evenly distribute the dough among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of muffins bounce back, when you press on them, about 25 to 30 minutes. Test with a toothpick to see if the center is done. Set on wire rack to cool for 5 minutes. Remove muffins from tin and let cool another 20 minutes.
Let me know how your family enjoyed them!
Makes 12-14 muffins
Ooh, these look yummy! I definitely want to try to make them sometime.
My daughter and I enjoy making muffins on the weekend, so maybe this will be a great one for us to try in the future! Thanks for sharing! (Stopping by from SITS Girls)
Mmmm…these muffins sound delicious! I love that they are made with white whole wheat flour. 🙂