Skinny Zucchini Muffins – the perfect breakfast to keep it light and healthy.
I love love love summer vegetables. I actually always have. I don’t think I ever had that typical kid’s aversion to veggies. In fact, my favorite color is green. So I probably just ate them for that reason. When I was growing up, we had a garden in the backyard. It was a pain to keep up with the weeding, I especially hated being assigned the corn rows because I had an uncanny knack for finding spiders in those stalks. The big, black, hairy kind… (is there really any other kind of spider?). But I thought that the whole concept of a garden was the neatest thing since sliced bread. The process was fascinating to me. You dig a hole, bury a seed inside, give it a little water and poof… food! Okay, it’s a little more complicated than that… but that’s basically what happens isn’t it? And to a kid, that’s practically magic.
Of course, even though I really loved veggies (green beans, zuchinni, bell peppers, corn on the cob… mmmm) I still didn’t love the idea of putting them in my sweets and bread til I’d gotten a little older. Now I’m a fan. And I’m a fan of these muffins. Sweet and hearty at the same time, so classic, so delicious. And healthy with a little fiber bonus thrown in there! So you can have two if you’re feelin it.
Skinny Zucchini Muffins
The perfect breakfast to keep things light and healthy.
- 1 cup shredded zucchini (2 small or 1 medium)
- 2 eggs
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1/2 cup unsweetened apple sauce
- 1 tablespoon vegetable oil
- 1 cup flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
Preheat oven to 350 degrees. In a large bowl using a hand mixer, mix zucchini, eggs, sugars, apple sauce, and oil.
In a separate bowl, whisk together flour, salt, baking powder, baking soda, cinnamon and nutmeg. Slowly mix dry ingredients into wet ingredients until just combined.
Pour batter into greased muffin tins, filling about 2/3 full. bake 18-20 minutes or until an inserted toothpick comes out clean.