Zucchini Muffins

Our vegetable garden is overflowing with zucchini. This light, healthy muffin recipe used up three zucchinis, entertained my three-year-old helper, and satisfied a pregnancy craving! Kids might prefer a little extra sugar, but this is perfect for grown up taste buds. Follow the instructions closely and the result will be one of the lightest muffins you've tasted!

Ingredients

• 3 cups grated fresh zucchini
• 1/3 cup vegetable oil
• 1/3 cup applesauce
• 1 cup sugar
• 2 eggs, beaten
• 2 teaspoons vanilla
• 2 teaspoons baking soda
• Pinch salt
• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 2 teaspoons cinnamon
• 1 cup walnuts (optional)
• 1/4 c. cranberries or dark chocolate chunks (optional)

Method

1 Preheat the oven to 350°F (175°C). Separate eggs and beat whites until frothy. In a large bowl combine the sugar, egg yolks, and vanilla. Stir in the grated zucchini and then the oil and applesauce. Gently stir in egg whites. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts and chocolate if using.

2 Coat muffin pan with 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 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.