Everlasting Gardener

Joanie Lapic Herb Specialist

Zucchini Muffins

1 ½ cups shredded zucchini
1 cup unbleached white flour
1 cup whole wheat flour
4 tsp. non-aluminum baking powder
½ cup brown or raw sugar
½ tsp. salt
½ tsp. cinnamon
1 teaspoon dried grated orange rind
1 cup milk
1 large egg
1 tsp. vanilla extract
1/3 cup butter, melted and cooled

Spray mini-muffin tins with baking spray.
Heat oven to 400 degrees.

In a medium bowl, combine flours, baking powder, sugar, salt and orange rind.
In a large measuring cup, measure milk, beat in egg, then the melted, cooled butter.
Stir liquid ingredients into dry ingredients just until flour is moistened.
Batter will be lumpy.
Fold in Zucchini.
Fill muffin cups 2/3 full.
Bake until center springs back when gently pressed, about 17 minutes.
Serve warm, if desired.

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