Photo attribution: Paula Ramirez
A treat the whole family will love.
What you'll need
2 large bowls
1 teaspoon Vanilla Extract
1 1/4 cups Whole Wheat Flour
1 1/2 teaspoons Ground Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
2 cups Zucchinis grated, about 2 small
2/3 cup Pecans toasted, chopped or Walnuts chopped
Place an oven rack in the middle of the oven. Preheat oven to 350 ̊F.
Spray muffin pan (12 muffin cups total) with nonstick cooking spray
and set aside.
In a large bowl, stir together eggs, applesauce, granulated sugar, and vanilla extract.
In a separate bowl, stir together flour, salt, baking soda, cinnamon, ginger, and cloves.
Stir flour mixture into egg mixture until just barely blended (there may be a few small lumps).
Gently stir in zucchinis, raisins, and nuts.
Divide batter evenly among muffin cups. Bake 20 minutes or until a wooden toothpick inserted in the center of a muffin comes out clean.
Remove muffin pans from oven and let muffins stand for 5 minutes.
Remove muffins from pan and place them on a wire rack to finish
cooling. Serve warm or at room temperature.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 5 g||6%|
|Saturated Fat 1 g||5%|
|Sodium 168 mg||7%|
|Total Carbohydrate 21 g||8%|
|Dietary Fiber 3 g||11%|
|Protein 4 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: