Whole Wheat Zucchini Muffins

Happy Sunday, everyone! Don’t you just LOVE Sundays? You can lounge around in your pjs until noon and spend the whole day in the kitchen baking (or maybe thats just me) 🙂 I have to admit, I have NEVER tried zucchini bread before. I have a huge sweet tooth, and the thought of a healthy vegetable in a sweet bread sounded horrific. However, I have been searching for healthier breakfast treats to take with me to school in the mornings because even though those chocolate croissants and double chocolate muffins look amazing in the Nurseteria [what we call the student cafeteria at school since it is in the nursing school building], the thought of needing to up the running time every week as a sacrifice just doesn’t seem worth it to me. Anyways, I decided to create my own zucchini muffin recipe using some top-rated recipes I found searching the web. Instead of using all-purpose flour, I substituted it for 1/2 whole wheat flour (you can get this at Trader Joes). You will get the same result by using 1/2 white, 1/2 whole wheat flour for this recipe. I also used applesauce to sub for 1/2 of the oil most recipes call for. They turned out incredibly amazing. I’m serious. They taste so moist and buttery, WITHOUT any butter! I think this is my new favorite muffin recipe…who would have thought! Tip: Double the recipe for a larger batch, this zucchini muffin recipe only makes 4 large muffins.

5.0 from 2 reviews
Whole Wheat Zucchini Muffins
 
Prep time
Cook time
Total
 
Type: Dessert
Serves: 4
Ingredients
  • 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
Instructions
  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

     
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    5 comments

    1. Taylor says:

      These muffins are delicious! I used a regular sized muffin tin so it actually made 6 muffins, which is a perfect batch for my husband and I. I used my mini food processor which did a funny thing with the zucchini- they came out more like thin triangle shapes rather than shredded, but it was easier than lugging out the full sized processor and it actually didn’t make a difference at all in the muffins. I’m curious if it would be possible to use 1/4 cup applesauce instead of the 1/8 applesauce and 1/8 oil? Also, what about adding some honey and reducing the amount of the white sugar? Not sure what these changes would do to the consistency of the batter and if they’d even be worth it or not. This is my first time on your website (found this recipe on Pinterest) so I just read more and I’m feeling inspired because we also just moved into an apartment with a very little kitchen- a complete downsize from the house we’ve lived in for the past 4 years. I am having a baby in August and taking a year off of teaching to stay at home with him so I want to do all of the cooking and baking I possibly can, but I felt a little discouraged when I began to realize the amount of space I have (or don’t have compared to what I’m used to). I actually feel I have a decent amount of counter space, it’s just storage space I’m lacking, but we’re making it work! Anyway, I love these muffins- I just ate one right out of the oven and I’m tempted to have another, but I’d rather save them for breakfast and snacks throughout the week. 🙂 I have a huge sweet tooth as well so I’m anxious to explore your site more. Thanks for sharing!

      • Kristianne says:

        Thank you so much for your feedback, Taylor! It was great to hear that you liked them 🙂 Don’t be discouraged, you will find a way to make it work :D!

    2. Christine says:

      I made these muffins for my hubby’s workday snack and they turned out great! He adored them. They stay nice and moist. Thanks for this great recipe! Think I might make your Endice and cranberry recipe for the holidays! Happy cooking!

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