Whole Wheat Zucchini Muffins
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
  • ¾ cup 100% white whole wheat flour (or 50:50 white & whole wheat)
  • ½ cup sugar
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • 1 egg
  • ⅛ cup applesauce
  • ⅛ cup vegetable oil
  • 1 cup finely shredded organic zucchini (~1)
  • ½ cup chopped walnuts
  1. Preheat oven to 350 degrees F.
  2. Add all ingredients except for the zucchini and walnuts in a bowl, and stir about 50 times until well blended with a wooden spoon.
  3. Wash and scrub the zucchini and chop of the ends with a knife.
  4. Use a grater to shred the zucchini into small pieces into a measuring cup (you may also want to try a food processor).
  5. Add shredded zucchini and walnuts and stir in a few times until just blended.
  6. Scoop batter to fill a greased large muffin pan ⅔ full.
  7. Bake for 20-25 minutes, checking with a toothpick or fork for doneness (should come out clean).
  8. Let cool on a cooling rack, and serve warm with a glass of cold milk.
Makes 4 large muffins
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/whole-wheat-zucchini-muffins/