Tuesday, July 5, 2011

Whole wheat zucchini muffins

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I pack three lunches every day - one for each of my boys, plus one for me. I try to make them healthy. Whole-grain bread. Always fruit. Always protein. Usually vegetables. Milk (regular or soy). I make good use of leftovers. These are model lunches, meals I would be happy to have inspected by the Food Police.

But I do like to include treats, too. I make small cookies, brownies or muffins and freeze them so I can dole them out one at a time. I'm of the mind that a little sugar never hurt anyone. Especially in the context of the lunches described above.

These whole wheat zucchini muffins are one of my kids' favorites. Don't tell them how healthy they are. Don't tell them that between the whole wheat flour, wheat germ and zucchini they're getting a good dose of fiber in each muffin. Don't remind them that neither of them will eat zucchini in any other form. Let them think of these muffins as dessert. If they're happy, I'm happy.


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Whole wheat zucchini muffins
Zucchini, whole wheat flour and wheat germ pack these delicious muffins with fiber and nutrients.
Ingredients
  • 3 eggs
  • 1 1/2 cups light brown sugar
  • 3/4 cup grapeseed or canola oil
  • 2 3/4 cups grated zucchini (do not peel)
  • 2 tsp pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 2 tsp cinnamon
  • 1/4 cup toasted wheat germ
Instructions
Preheat the oven to 350 degrees. Line a 24-cup muffin tin with paper liners and spray it lightly with cooking spray, just in case the muffins rise over the edges of the cups.Whisk the eggs and sugar together until light and creamy. Add the oil and whisk until incorporated. Add the zucchini and vanilla and mix to combine.In a separate bowl, whisk together the flours, baking soda, baking powder and cinnamon until combined. Add the dry ingredients to the wet ingredients and mix just to combine. Stir in the wheat germ.Divide the batter evenly among the 24 muffin cups. Bake 15-20 minutes, or until a toothpick or tester comes out clean. Remove the muffins from the pan and cool on a rack.
Details
Prep time: Cook time: Total time: Yield: 24 muffins

14 comments:

BonnieBanters said...

Muffins are a favorite quick bread of mine and I served them to my children as a healthy snack when they were small. I love the nutty flavor of whole grains, especially wheat!

Thank you for a great recipe for zucchini muffins...the whole wheat really grabbed me!

KitchenTherapy said...

perfect why to eat healthy :D. Hoe random I made muffins too but mine were banana. Its muffin season. xx

Monet said...

Don't you love treats that are both healthy and delicious? I loved zucchini bread as a little girl, and I still love it now. So good!

Anonymous said...

I am eager to try this recipe... if I were to use mini muffin tins, what would the bake time be?

Erika Kerekes said...

I would start checking after about 10 minutes. Probably 12-14 would be my guess.

Anna said...

If I was to substitute and use all whole wheat flour instead of the all purpose flour would you suggest any other tweaks so they don't come out too dry?

Erika Kerekes said...

Anna, I've tried baking with all whole-wheat flour (not this recipe though) and have not been happy with the results. They come out much heavier. Try an extra egg white, maybe, and leave out the wheat germ. Let us know how it goes!

Anonymous said...

I made them with all whole wheat pastry flour no white flour. They were delicious!

Erika Kerekes said...

@Anon I'm glad you enjoyed them - I will try WW pastry flour next time. I don't think I've ever bought that before! Do you bake with it often?

Anonymous said...

Yes I do. It's great!!! The only place I have found it near me so far is Whole Foods.

sahm_2_tnk said...

Could you use ground flax instead of wheat germ (I have flax, but not the other)? What about making them egg-free, as my daughter is allergic to egg white?

Erika Kerekes said...

@SAHM - You can certainly sub flax for the wheat germ. I have never used an egg replacer (no egg allergies here, thank goodness) but I don't see why it wouldn't work the same here as in any other baked good. Let us know!

Anonymous said...

Hi! Love these would you suggest any changes due to high altitude?

Erika Kerekes said...

@Anonymous - truthfully, I've never cooked at high altitude - I've lived at one sea level or another all my life. I'll ask one of my Denver food blogger friends for advice.

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