Last night I was busy in the kitchen making these–Zucchini Bread Muffins!
I had this ginormous zucchini to use. (It is bigger than it appears in the picture.)
If you remember, I made Zucchini Muffins a couple weeks ago, but they were a little on the dry side, so I decided to try a recipe from Iowa Girl Eats for her Zucchini Bread Muffins. I made a couple of changes from the original recipe.
Zucchini Bread Muffins
Yields: 12 muffins.
1 cup whole wheat pastry flour
1/2 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1/2 cup + 1 Tablespoon brown sugar (I wouldn’t use the extra Tablespoon.)
1-1/2 teaspoons vanilla extract
2 cups grated zucchini
1. Preheat oven to 325 degrees. Whisk flour, salt, baking soda, baking powder, and cinnamon together in a large bowl.
2. In another bowl, combine eggs, oil, applesauce, sugars and vanilla. Whisk until well blended.
3. Add dry ingredients to wet ingredients in three batches, stirring after each batch until just combined. Fold in zucchini.
4. Place muffin wrappers into muffin tin and fill 3/4 of the way full. Bake for 20 minutes, rotating muffin pan halfway through until toothpick inserted into the middle comes out clean.
This morning I ran 5 miles in 40 minutes. I was pretty tired when my alarm went off, but once my alarm goes off, I have a hard time falling back asleep because I start thinking about what I need to get done–and my daily morning run is one of those things. So I fought to keep my eyes open and climbed out of bed. It was all good because within about 15 minutes, I forgot how tired I was.
I have officially decided that I do indeed like overnight oats. I’ve gotten past the soggy oatmeal taste and really like the cool, creamy texture of it. Plus all of my extra toppings–fruit, Grape Nuts, almond butter–really help.
I also had to try one of my Zucchini Bread Muffins and boy, oh, boy were they moist and delicous!! So sweet and flavorful. They are definitely not as dry as the previous muffins I made, but I am sure that is due to the extra oil. (You win one, you lose one I guess.)I wasn’t able to post last night because our Internet was so incredibly slow, so that’s why there are two posts this morning.