Zucchini…the green gift that keeps on giving.
As summer forges on and our zucchini plant continues to provide it’s yummy torpedo-shaped bounty, I’m forced to ask myself: “do I make grandma’s zucchini bread…or do I rebel?”
I rebel.
Introducing the most delectable zucchini infused baked good on earth…
Zucchini Apple Spice Muffins
- 5 cups grated fresh zucchini
- 1 cup grated apple
- 3/4 cup melted unsalted butter
- 2 cups sugar {or try honey…?}
- 1/2 cup brown sugar
- 4 eggs, beaten
- 4 teaspoons vanilla
- 1/2 cup applesauce
- 4 teaspoons baking soda
- Pinch salt
- 6 cups all-purpose flour
- 5 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon allspice
- Zest of 1 medium orange
- 2 tablespoons of flaxseeds
{Note: this makes a double batch; approximately 3 dozen}
Preheat the oven to 350*. In a large bowl, mix together the sugar, eggs, vanilla, and applesauce. Mix in the grated zucchini and apple {I used my food processor – quick & easy}, and then the melted butter. In a separate {larger} bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg and allspice. Add the dry ingredients to the zucchini mixture. Fold in the orange zest.
Line muffin cups with paper liners. Divide batter evenly among cups – approximately 1/4 cup per muffin. Sprinkle flaxseeds lightly on the top of the each muffin. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press lightly on them, about 25 minutes. Set on wire rack to cool for 5 minutes. Remove from muffin tin and cool a wee bit more…promptly devour. Or, if you’re the sharing type, tie a ribbon around a few and give them to your neighbors. Or don’t.
I won’t tell.
Recipe adapted from: goodLife {eats}.
Disclaimer: these were made last week, before I started my 100 day journey without sugar. Still debating whether I’m allowed to eat any of these. The jury is out.
