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Zucchini is a staple of summer eating. As a summer squash, it grows quickly (about an inch a day) and is harvested and ready to eat before it’s fully mature, which explains the abundance of it in summertime. And lucky for backyard growers and farmers market raiders, it’s an incredibly versatile vegetable. Grilled, baked, stuffed, fried, or raw, they taste great.
Like cucumbers, zucchini are 95 percent water, but they can still provide 30 percent of the daily recommended allowance of of vitamin C. Keep the skin on to get the most vitamin and mineral content.
To celebrate the summer season, get your zucchini fill in more than just salads. The zucchini and applesauce in this recipe create a soft and moist muffin that melts in your mouth. And the hint of cinnamon and nutmeg will have you dreaming of the coming fall season. Plus, they are made with whole wheat flour and oats for an added boost of protein and fiber. Feel free to throw some dark chocolate chips on top and pop one in your mouth for pre-run fuel.
Zucchini Muffin Recipe
Makes 12 muffins
1 cup grated zucchini (about 1 medium zucchini)
½ cup unsweetened applesauce
1 large egg
⅓ cup canola oil
¼ cup maple syrup
¼ cup sugar
½ cup whole wheat flour
¼ cup all-purpose flour
¾ cup oats
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon salt
¼ cup dark chocolate chips (optional)
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, combine the grated zucchini, applesauce, egg, oil, maple syrup, and sugar. Stir until combined.
- In another large bowl, combine the whole wheat flour, all-purpose flour, oats, baking powder, cinnamon, nutmeg, and salt. Stir until combined.
- Pour the dry ingredients into the wet ingredients and stir.
- Pour the mixture into a muffin tin (it should fill about 12 slots). If you’re not using muffin papers, spray each slot with cooking spray. Bake for 30 minutes.