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Whole Wheat Zucchini Muffins

These muffins hit the spot and make a lovely breakfast, snack or nighttime delight. Although zucchini are best in the summer, they are a wonderful vegetable to add to your day in any season.

Vegetables can be a challenge to incorporate into your life if you’re not a big veggie person. However, simple recipes like this can help you slowly add vegetables and allow you to gently incorporate them into your daily routine.

Yield: 15
Author: Ashley Comparin
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Whole Wheat Zucchini Muffins

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

  • 1/2 cup powdered sugar
  • 1/2 cup brown sugar
  • 2 eggs 
  • 1 tablespoon triple sec (orange liquor) 
  • 1/2 cup canola oil
  • 2 medium zucchini 
  • 1 1/2 cups whole wheat flour 
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice 
  • 1/2 teaspoon salt 

Instructions

  1. Preheat the oven to 350 degrees F. 
  2. Mix together powdered sugar, brown sugar, eggs, triple sec and canola oil. 
  3. Grate zucchini until you have 2 cups. Add to the batter and mix well. 
  4. Add whole wheat flour, baking powder, baking soda, cinnamon, allspice and salt. Mix until well incorporated. 
  5. Place muffin cups in the muffin pan. If you don't have muffin cups, use butter to oil the muffin tin well. 
  6. Add batter to the muffin cups until they are 3/4 full. 
  7. Cook for 20-25 minutes, or until golden brown and a tooth pick comes out dry. 
  8. Enjoy! 
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