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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