Categories: Breakfast, Muffins, Zucchini
Ingredients
- 1 2/3 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/3 cup packed light brown sugar
- 1/4 cup canola oil or 1/4 cup vegetable oil
- 2/3 cup milk (whole, low-fat, or nonfat)
- 2 teaspoons vanilla extract
- 2 medium zucchini, washed (about 6 ounces)
Directions
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Spray muffin tin with non-stick cooking spray.
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In a mixing bowl, combine the first 6 ingredients; set aside.
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In another mixing bowl, whisk the eggs until lightly beaten.
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Add in the brown sugar and oil.
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Continue to whisk mixture until it is thick and pale brown (about 2 minutes).
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Whisk in the milk and vanilla extract.
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Use the large holes of a box grater and grate the zucchini directly into the wet ingredients; stir to blend.
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Stir in the flour mixture just until moistened and the zucchini is evenly distributed (don’t overmix).
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Fill muffin tins 3/4 full.
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Bake in a 400° oven for 25 minutes or until muffins have firm rounded tops and pick comes out with a few moist crumbs.
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Set muffin tin on a wire rack to cool for 10 minutes.
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Turn muffins out of pan and cool for 5 more minutes on rack before serving.
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Cool muffins completely before sealing in an airtight container or in freezer bags.