Fresh Zucchini Muffins

Constantly looking for new zucchini recipes since the garden has exploded with them. I made a double batch so that we could freeze some when we are in a rush. I changed the recipe by adding whole wheat flour, using applesauce for oil and adding oatmeal to the cinnamon and sugar for the topping. The original recipe is found here.

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup white sugar
1/2 cup packed brown sugar
1 1/2 cups grated zucchini (about 2 small to medium-size zucc’s)
1/2 teaspoon salt
2 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1/3 cup unsweetened applesauce
2 teaspoons baking powder
Cinnamon and sugar for topping

Preheat oven to 375. In large bowl, whisk together flour, sugars, salt, baking powder, cinnamon, and nutmeg. Set aside.

In medium bowl, combine grated zucchini, eggs, vanilla, and applesauce. Stir well to combine, then gently stir into flour mixture. Be careful not to overwork this—it will lead to dense muffins!

Fill lined muffin tins about 3/4 of the way up with the batter and then sprinkle cinnamon and sugar on each. Bake for about 30 minutes or until golden.