Retake Homemade: Zucchini Muffins

My dad brought me a whole sack of home-grown zucchini, and two of the summer squash were so large, I couldn’t help but picture shredded zucchini in some delish breakfast muffins!  I don’t know that I can convince the two youngest monsters to eat these, but I don’t care — they’re wonderful!  (more for meeee!)  This recipe is adapted from Jane Brody’s Good Food Book (she makes bread with hers).

“Grate” Zucchini Muffins

3/4 c. whole wheat flour
3/4 c. unbleached white flour
1/2 c. sugar
1 tsp baking powder
1/2 t. baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1 egg white
1 whole egg
6 T canola oil
1 1/4 c. packed grated zucchini
1 tsp vanilla
1-2 T milk (not in original recipe, but my batter was a little too thick)

I just dumped everything into the bowl in no particular order and stirred until mixed.  Fill muffin tins (this filled about 9-10 regular-sized muffin cups) and bake 15-20 min at 350 degrees until done.

I was out of cinnamon, so I used allspice and ground cloves instead.  Soooo good, I couldn’t eat just one!

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2 thoughts on “Retake Homemade: Zucchini Muffins

  1. Pingback: Tweets that mention Joely Sue Burkhart » Retake Homemade: Zucchini Muffins -- Topsy.com

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