I had a zucchini sitting in my fridge and really wanted some zucchini bread.
But I really hate all the fat and sugar that’s in most recipes. Especially if I give it to my girls for breakfast!
I saw this recipe (made a few of my own tweaks) and was overall really impressed with them!
Apple Carrot Zucchini Muffins
Ingredients:
1/2 cup brown sugar {I used 1/3 c. Agave necatar}
1/4 cup canola oil {I omitted this}
3/4 cup applesauce
1/2 ripe banana, pureed
1 apple, diced {I put it in the food processor}
1 cup grated carrot
1 cup grated zucchini
1 cup whole wheat flour
1/2 cup unbleached all purpose flour
1/4 cup (rounded) ground flax seed
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
chopped walnuts, to taste {I omitted these}
How To Make It
1. Preheat oven to 375 degrees F.
2. In a bowl, mix agave, applesauce and banana. Mix in apple, carrot and zucchini.
3. In another bowl, mix together whole-wheat flour, all-purpose flour, flax seed, baking powder, cinnamon, and salt.
4. Fold dry mixture into wet mixture. Place into muffin tins.
5. Bake for 25 minutes, or until inserted toothpick comes out clean.
Servings: 24
