I borrowed this original recipe from a friend. I revised some of the ingredients to make it more healthy. These muffins are moist, fluffy, and sweet without the excess amount of sugar. Zucchini squash or courgettes are the most popular among summer squashes in Americas and Europe. Like gourds, they belong to cucurbitaceous or cucurbita pepo family. Summer squash are believed to be originating in the Central America and Mexico. Several different cultivars of summer squash are grown throughout the United States during the warm, frost-free season. Almost all the members of the squash family vegetables feature smooth, tender skin; and flesh with small edible seeds and high moisture content. I used brown sugar instead of honey but honey would work nicely. Most people I know are not ravenous for zucchini. If you have a fastidious family member (thankfully not my husband) who doesn’t like his/her vegetables, I couldn’t think of a more creative way to incorporate vegetables in their diet any other way than through making muffins. I added chocolate chips for enticement and flavor but you can use chopped nuts or dried cranberries instead. I used a courgette which is a zucchini with dark skin but you can use a golden yellow zucchini as well. Or you can use one of each 🙂 . The secret technique to making a perfect muffin or cake is not over-mixing the batter. Over-mixing it will result a tough and dense texture so keep an eye on the ingredients when mixing them together.
- 1 cup of whole wheat flour
- 1 1/2 cup of self rising flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1 large zucchini or 2 small zucchinis washed and grated
- 3 eggs
- 1/3 cup of brown sugar/honey
- 1 cup of unsweetened applesauce
- 1/4 cup of vegetable oil
- 1 teaspoon of vanilla
- 1 teaspoon of cinnamon
- 8 oz bag of bittersweet chocolate chips (optional)
Preheat your oven to 350 degrees F. Combine the first 5 ingredients in a bowl and mix well. In another bowl, beats eggs one at a time with a mixer. Add sugar and mix till smooth. Pour in applesauce, oil vanilla, cinnamon and mix well. Add the zucchini. Pour dry ingredients into the wet ingredients and mix till well combined. Fold in chocolate chips. Align muffin cups in a muffin tin. Fill in each cup with 3/4th of batter. Bake for 23-25 minutes.
Yields 12 muffins