Whole Wheat Dairy-free Zucchini Muffins

If you tickle the earth with a hoe, she laughs with a harvest. ~Douglas Jerrold

It has been a summer of collectives.

A clowder of cats.

A clutch of chicks.

A paddling of ducks.

An embarrassment of zucchini.

Two modest seeds grew to alien heights and produced and produced and produced.

Zucchini – grated in the freezer, simmered into jam, grilled on the barbecue.

And it keeps coming. Even the chickens are tired of it.

I’ve become one of those people: the owner of an eternally yapping (but much-loved) dog and the persitent profferer of exuberant marrow. (No, really – take some!)

Time for more muffins.

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Whole Wheat Dairy-free Zuccini Muffins

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

These muffins are dense and flavorful. Great for back-to-school breakfasts, and the big-batch is perfect for freezing.

Author: Mary Gillespie

Ingredients

• 1-1/2 cup oatmeal
• 1-1/2 cups whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup brown sugar
• 1/4 cup flax meal
• 2 cups grated zucchini
• 1/4 cup orange juice
• 3/4 cup applesauce
• 2 eggs
• 2/3 cup raisins
• 1/2 cup chopped nuts optional

Instructions

1. Preheat the oven to 325 degrees F.
2. Grease or line muffins tins for baking 18 muffins.
3. Mix together oats, flour, baking soda, baking powder, cinnamon, brown sugar and flax meal.
4. In separate bowl, combine zucchini, orange juice, applesauce, and eggs.
5. Stir wet ingredients into dry ingredients and stir until just combined. Gently stir in raisins and nuts (if using).
6. Spoon batter into prepared muffin tins, filling 2/3 full.
7. Bake for 20-25 minutes.