Menu

Zucchini Walnut Muffins

  • Yield: 18 pieces

Ingredients

2 1/2cups whole wheat pastry flour
1teaspoon baking powder
1/2teaspoon baking soda
1/2teaspoon fine sea salt
1/2teaspoon ground allspice
1/2teaspoon ground cinnamon
3/4cup packed light or dark brown sugar
Freshly grated zest of 1 lemon
1 1/2cups shelled walnuts, coarsely chopped
3large eggs
1/2cup canola oil
2 1/4cups shredded zucchini (about 2 medium squash)
2teaspoons coarse granulated natural cane sugar

Instructions

  1. Preheat the oven to 375F. Line 12-cup and 6-cup muffin tins with paper liners.
  2. Whisk the flour, baking powder, baking soda, salt, allspice, cinnamon, and brown sugar together in a large bowl. Add the lemon zest and walnuts, and stir to combine.
  3. In a separate small bowl, lightly beat the eggs and the canola oil. Pour over the flour mixture and stir with a wooden spoon until well mixed with the dry ingredients (it will look more like a loose dough than a batter). Fold in the zucchini.
  4. Evenly spoon the batter into the prepared muffin tins and sprinkle the tops with the coarse sugar. Bake one tray at a time until the tops are golden and a skewer inserted comes out clean, 18 to 22 minutes. Let the muffins rest in the tin for 5 minutes, then remove from the try and transfer to a wire rack to cool (this helps avoid soggy muffin bottoms).

Reprinted with permission from Jennifer Perillo’s Homemade with Love (Running Press, 2013).

Follow

Get every new post delivered to your Inbox.

Join 307 other followers