Just to use up those extra zucchinis you might have in your fridge or to make something sweet with veggies sneaked in! These muffins are exactly what you need to make otherwise not-so-healthy muffins completely nutritious. There is also walnuts inside muffins also. and of course, muffins are topped with same healthy nuts.
Here’s how I made these:
Yield: 18 standard size muffins
1 cup shredded zucchini
1 cup chopped peeled apple (optional)
3/4 cup flaked coconut
1/2 cup chopped walnuts
2 teaspoons grated orange peel
2 cups all-purpose flour
1-1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup canola oil
1 teaspoon vanilla extract
Gently toss together zucchini, apple, walnuts and orange peel; set aside.
In a large bowl, combine flour, sugar, cinnamon, baking soda and salt.
Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick).
Fold in zucchini mixture.
Fill greased or paper-lined muffin cups two-thirds full.
Top with chopped walnuts.
Bake at 375° for 20-22 minutes or until muffins test done.
Cool in pan 10 minutes before removing to a wire rack.