I’m using up some stuff that I have stored in my pantry, including frozen, shredded zucchini and wanted to share this recipe.

Zucchini Muffins

• 1 1/4 Cup Whole wheat flour
• 1 1/4 Cup unbleached white flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 eggs
• 1/4 cup honey
• 1/3 cup applesauce 
• 1 cup vanilla soymilk (1 cup milk)
• 1 1/2 cups grated zucchini
• 1/4 cup raisins
• 1/2 cup slivered almonds

1. Preheat oven to 400 degrees. Grease 12-cup muffin tin.
2. Stir together the flours, baking powder, salt, and cinnamon in a bowl.
3. In another bowl, beat eggs, honey, applesauce, and soymilk,
4. Add the wet ingredients into the dry and stir until combined. Fold in zucchini, raisins, almonds.
5. Spoon the batter into prepared muffin tin.
6. Bake for 18-20 minutes, until golden. Let cool in pan for a few minutes before removing to wire rack.

Notes: Made exactly 12 muffins in my tin. The muffins did not rise incredibly so fill the cups close to full.