Recipe adapted by Antonia Harvey, RD from The Dinner Mom

 

Shredded zucchini creates moist muffins and is a great way nutritionally boost a recipe.

 

Zucchini has a mild, slightly nutty flavour and is a good source of Vitamin C and potassium.  Zucchini can be used in a wide variety of recipes and are an easy addition to any garden!

Makes:  12 Muffins

Ingredients:

 

 

• 1 cup (250 mL) whole wheat flour

• ½ cup (125 mL)  all-purpose flour

• 2/3 cup (160 mL) white sugar

• ½ tsp (2.5 mL) baking powder

• ½ tsp (2.5 mL) baking soda

• ½ tsp (2.5 mL) ground cinnamon

• 2 cups (500 mL) grated zucchini (about two small zucchini)

• 2 eggs, beaten

• ½ cup (125 mL) 0% M.F. (milk fat) plain Greek yogurt

• ½ cup (125 mL) raisins or dried cranberries

Instructions:

 

• Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).

• Lightly grease or line two six-cup muffin tins or one twelve-cup muffin tin.

• Wisk together all dry ingredients except raisins/dried cranberries in a large bowl. Set aside.

• Combine all wet ingredients, including zucchini, in a medium bowl.

• Add wet ingredients to dry and gently mix until just combined. Fold in the raisins/dried cranberries. Note that the batter will be very stiff.

• Distribute the batter evenly between the 12 muffin cups.

• Bake for 20-25 minutes, or until the muffins are firm and lightly browned.

• Let muffins cool for 5 minutes before removing from tins and transferring to a wire rack.