This is a very moist, yet healthy, muffin. I have provided both the standard and the diabetic changes to make it better for those with diabetes. I was surprised at how many people love zucchini. One of my nieces says she loves "all things zucchini". I believe it, too! Zucchini is one of the most versatile vegetables and one of the healthiest as well.
The other thing about this recipe is that it's a "small batch". Meaning, you can make this without having a bunch of muffins fresh that morning without having to deal with a bunch of extras laying around tempting you to eat more than you should!
- 1/4 cup canola oil (healthier: liquid coconut oil)
- 1/4 cup sugar (or substitute of choice, I use Stevia Brown Sugar but you could use Swerve or any other substitute)
- 1 egg white
- 6 tbsp AP flour or 3 tbsp whole wheat flour (or even oat flour) and 3 tbsp AP flour (you want the mix!)
- 1/2 tsp Baking Soda (you can use lower sodium)
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp allspice
- 1/2 tsp cinnamon
- 1/2 cup grated zucchini, well squeezed
Before we begin, a note about the squeezing of the zucchini.
It's tempting to save money by using your tee-towel. DON'T DO IT! Invest in cheesecloth. No, you can't reuse it. But it's cheap and because of how it's made, it will help you squeeze the excess juice out of the zucchini, necessary for using the zucchini in baking. BUT SAVE THAT JUICE! Even if it's just a little! You can add it into your lemonade or tea for a zip of extra nutrients!
Directions:
- Whisk together the egg, sugar, canola oil.
- Whisk together the flour (s) baking soda, and spices.
- Mix the dry with the wet and then add the spices, followed by the zucchini.
- DO NOT OVERMIX THIS!
Bake at 350 for 20-22 minutes.
