Zucchini Applesauce Muffins
It’s amazing how big a zucchini can get over night. The funny thing is, we didn’t even plant zucchini this year. It is growing right out of the compost bin! As anyone who has tried to grow zucchini knows, they grow like wildfire. I can’t seem to eat it fast enough. Short of giving it all away, I decided to find a muffin recipe to utilize the surplus. This recipe was adapted from Cooking Gluten Free! by Karen Robertson. Note: this recipe is not gluten-free.
Ingredients:
3 eggs plus 1 egg white
½ cup homemade applesauce and ½ cup grapeseed oil
2 teaspoons vanilla extract
1 cup Rapadura (sugar)
3 cups grated zucchini
2 1/3 cups spelt flour
2 teaspoons baking soda
¼ teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
½ cup crushed walnuts
Instructions:
1. Preheat oven to 350°F.
2. Line muffin tins with paper liners.
3. Combine eggs, applesauce, oil, vanilla and sugar in a large bowl.
4. Add zucchini, mixing well.
5. In a medium bowl, mix flour, baking soda, baking powder, cinnamon and salt.
6. Slowly add flour mix to the zucchini mixture. Blend well and stir in walnuts.
7. Fill muffin tins 2/3 full and bake for about 25-30 minutes or until a toothpick inserted near the center of the muffins comes out clean.
8. Remove muffins from pan and cool completely on a wire rack.
Enjoy!
Note: These muffins freeze well. Wrap each muffin individually and store in a freezer bag.