Are you swimming in zucchini this time of year? What’s a poor gardener to do with so much zucchini?! The answer for me is to shred and freeze as much as possible so I can bake my favorite zucchini muffins all winter long. As with most of my recipes, this is a “healthified” version of a classic favorite. They are whole wheat, full of fiber, oil-free, refined sugar-free and have the option to be cholesterol-free (see notes for details). Best of all, they are soft, moist, and delicious. Enjoy!
Hearty Zucchini Muffins
Delicious whole wheat, and whole ingredient zucchini muffins
- 2 Cups Zucchini shredded, drained
- 1 Ripe Banana mashed
- 1 Cup Applesauce unsweetened
- 2 Eggs See notes for cholesterol-free option
- 1/4 Cup Honey
- 1 teaspoon Vanilla
- 3 Cups Whole Wheat Flour
- 2 teaspoons Cinnamon
- 1/2 teaspoon Salt
- 1 teaspoon Baking Soda
- 2 teaspoons Baking Powder
- 1/2 Cup Walnuts chopped
- 1/2 Cup Mini Chocolate Chips optional
Pre-heat the oven to 350 degrees and grease the muffin tins.
Mix all dry ingredients together in a large bowl.
In a small bowl, mix together the bananas, applesauce, eggs (or flax mixture), honey, and vanilla. Mix until very smooth.
Add the wet ingredients into the large bowl of dry ingredients. Stir until well-incorporated, but do not over mix. It will make your muffins flat if you mix the batter too much.
If desired, mix chocolate chips and/or nuts into the batter.
Fill the greased muffin cups 2/3 full with batter.
Bake muffins at 350 degrees for 20-25 minutes or until the tops are spongy to the touch.
If you are using frozen shredded zucchini, (see how I freeze my summer harvest here) get it out of the freezer the night before you bake the muffins, and let it thaw on the counter. You will need to drain the water before adding to the wet ingredients. Also, for a cholesterol-free option, substitute 2 Tablespoons ground flaxseed whisked into 6 Tablespoons water in place of the eggs.