HomeAbout the BlogMeet the ChefsMeet the EpicutiesMeal IndexContact Us

Saturday, October 6, 2012

Zucchini Muffins


I am always looking for quick and yummy breakfasts for my family.  When I make a batch of muffins, I wrap them individually in plastic wrap then place in a freezer bag and pull them out as we need them.  Currently we have whole wheat blue berry, pumpkin and zucchini muffins all stocked in the freezer.  This might not be THE healthiest muffin recipe, but I have not tried altering it too much yet.  It was too yummy not to share this version of it.  Next time I will try 1/3 oil and 1/3 applesauce as well as decrease the sugar some r replace some of the sugars for honey or maple syrup.  At this point, I will take just about anything that's dairy free though!

Ingredients:

  • 2/3 cup canola oil
  • 2 large eggs
  • 2/3 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flower
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 1/2 cups finely shredded unpeeled zucchini
  • 1/2 cup finely shredded carrot

Steps:

  1. Grease and flour or paper 12-16 muffin cups.
  2. Heat oven to 375°.
  3. In mixer fitted with the paddle attachment, beat the oil with eggs, sugars, and vanilla extract.
  4. In a seperate bowl, combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; mix on LOW until blended.
  5. Fold in the shredded zucchini and carrots (the mixture was REALLY thick)
  6. Fill muffin cups about 3/4 full; sprinkle with cinnamon, if desired.
  7. Bake for 20 minutes.
**Allergy Alert** contains eggs

Yield:  12-16 muffins

Storage:  Serve immediately or at room temperature same day.  After the first day, refrigerate for several days or freeze for up to a month.

Difficulty:  2 out of 5; the most "difficult" part is shredding the carrots and zucchini.  It only took me about 15 minutes to get these mixed and in the oven so its pretty quick.

Timing:  One year due to the eggs, however I gave these to Little Asher at 11 months.  As always, ask your pediatrician before introducing ingredients that are common allergies.

Epicutie Rating:  (see left side of page for rating descriptions)
  • Little Joy:  Yummy in the Tummy--she gobbled up 2 muffins and licked the platter clean!!!
  • Little Asher:  Yummy in the Tummy--boy has a sweet tooth!!  
My husband and I both LOVED them as well!!!

No comments:

Post a Comment

I am a warrior!



Little Tummy Yummies

About the Authors

This blog was started by two Babywise pen pals to document our adventures in high chair manners, making our own baby food and doing our bests to raise happy, healthy, thriving little ones!

Epicutie #1

Epicutie #1

Little Joy at 2 years, Sept 2012

Epicutie #2

Epicutie #2
Little Frances

Epicutie #3

Epicutie #3
Little Asher at 11 months, Sept 2012

Epicutie #4

Epicutie #4
Little Elizabeth, July 2013

  • Yummy in the Tummy: Epicutie thoroughly enjoyed each bite
  • Somewhat yummy: Epicutie seemed to somewhat enjoy the food at first, but seemed to like it less with subsequent bites
  • Not so sure I like it...yet: Epicutie somewhat rejected the first bites, but seemed intrigued. The next exposure may be better!
  • Confused: Epicutie rejected the first bites, perhaps due to texture or strong flavor.
  • Sour Puss: Epicutie gave a sour face indicating she did not like the food. However--if at first you do not succeed, try, try again!





  • Munchkin Land Designs Elements by Crisdam Designs

    Click Here for Other Awesome Giveaways!

    Labels

     
    Designed by Munchkin Land Designs • Copyright 2011 • All Rights Reserved