Whole Wheat Zucchini Muffins

Recipe courtesy: 
Jessica Casbere Sabo - Tacoma, WA

Ingredients

1 1/2 cups whole wheat flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon nutmeg
1 cup sugar
1 cup finely shredded unpeeled zucchini
1/4 cup cooking oil
1 egg
1/4 teaspoon finely shredded lemon peel

Method

Preheat oven to 350 degrees.

In a mixing bowl combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. 

In another mixing bowl combine sugar, shredded zucchini, cooking oil, egg, and lemon peel; mix well. Add flour mixture; stir just till combined. 

Pour batter into a muffin cups to fill 1/2 way to top, sprinkle with a cinammon/sugar topping for added sweetness. Bake in a 350 degree oven for about 25 min. or until a toothpick inserted in the middle comes out clean. Cool for 5-10 minutes and enjoy.

Some other ideas to mix it up a bit....

Apple muffins - prepare as above except substitute shredded peeled apple for the zucchini.

Carrot muffins - prepare as above except substitute shredded carrot for the zucchini.

I also think you can substitute bananna in to make cinammon bananna muffins too....

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