WHOLE WHEAT ZUCCHINI CARROT MUFFINS RECIPES
WHOLE WHEAT ZUCCHINI OR CARROT BREAD RECIPE - FOOD.COM
You won't believe it's an all whole wheat quick bread! Lower in sugar (honey) that most recipes, this zucchini bread is fabulous. Low fat seekers can sub 1 cup of applesauce for oil. I have not made the carrot bread variety. From Whole Foods for the Whole Family.
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 1 9" loaf, 18 serving(s)
Number Of Ingredients 13
Steps:
- Beat together oil and honey, then add eggs, vanilla and zucchini.
- Sift dry ingredients and add to zucchini mixture.
- Add nuts last.
- Bake in a greased 9" loaf pan at 350F for 45 to 60 minutes.
Nutrition Facts : Calories 150.1, FatContent 8.8, SaturatedFatContent 1.3, CholesterolContent 20.7, SodiumContent 144.4, CarbohydrateContent 16.6, FiberContent 1.7, SugarContent 8.3, ProteinContent 2.8
WHOLE WHEAT ZUCCHINI MUFFINS RECIPE - FOOD.COM
Make and share this Whole Wheat Zucchini Muffins recipe from Food.com.
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 14 Muffins, 14 serving(s)
Number Of Ingredients 10
Steps:
- 1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
- 2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
- Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).
Nutrition Facts : Calories 269.4, FatContent 11.8, SaturatedFatContent 9.4, CholesterolContent 26.6, SodiumContent 209.3, CarbohydrateContent 39.1, FiberContent 3.2, SugarContent 20, ProteinContent 4.7
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