Zucchini Muffins

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• 1 2/3 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 large eggs, room temperature
• 1/3 cup packed light brown sugar
• 1/4 cup canola oil or 1/4 cup vegetable oil
• 2/3 cup milk (whole, low-fat, or nonfat)
• 2 teaspoons vanilla extract
• 2 medium zucchini, washed (about 6 ounces)

Recipe

• 1 spray muffin tin with non-stick cooking spray.
• 2 in a mixing bowl, combine the first 6 ingredients; set aside.
• 3 in another mixing bowl, whisk the eggs until lightly beaten.
• 4 add in the brown sugar and oil.
• 5 continue to whisk mixture until it is thick and pale brown (about 2 minutes).
• 6 whisk in the milk and vanilla extract.
• 7 use the large holes of a box grater and grate the zucchini directly into the wet ingredients; stir to blend.
• 8 stir in the flour mixture just until moistened and the zucchini is evenly distributed (don't overmix).
• 9 fill muffin tins 3/4 full.
• 10 bake in a 400° oven for 25 minutes or until muffins have firm rounded tops and pick comes out with a few moist crumbs.
• 11 set muffin tin on a wire rack to cool for 10 minutes.
• 12 turn muffins out of pan and cool for 5 more minutes on rack before serving.
• 13 cool muffins completely before sealing in an airtight container or in freezer bags.