My long time friend, Helen, loves zucchini. She absolutely loves it. She also loves zucchini bread, BUT the recipe her family uses is a very dessert-type sweet bread. She’s been trying to eat healthier and lose weight since January and has actually been doing a fantastic job of it (40 lbs!!!). So what could I do to help her out?
Well, I figured out a way for her to have that little taste of zucchini bread, in the form of muffins. Easy 1 serving portions, that are made with half wheat flour and half all purpose flour to be a tiny bit better for you. They’re also a lot less sweet than her family’s traditional sweet bread recipe. They’re heavily cinnamon spiced, which is full of antioxidants. And since they’re muffins and not loaves of sweet bread, she can easily have just one, not trying to exert the willpower to NOT cut an extra thick slice or eat the whole loaf. And trust me, the family recipe is that good.
So shredding the zucchini was something I’d never done before. If you have one of those nifty food processors with the appropriate attachment, this would be done in a jiffy. As it was, I shredded the zucchini by hand on a large grater and that was perfectly fine. It took only a few minutes and I really didn’t mind at all.
Zucchini has a decent water content, so I patted the shredded zucchini down with a paper towel before using it in this recipe.

Zucchini Muffins
Zucchini Muffins
For the batter:
1 cup whole-wheat pastry flour
2/3 cup all-purpose flour
1/2 cup granulated sugar
1 1/4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
2 tablespoons canola oil
2 tablespoons honey
1 large egg
1 teaspoon vanilla
1 1/3 cups shredded zucchini
For the topping:
1 tablespoon sugar
1/4 teaspoon cinnamon
Prep the batter first…
Preheat oven to 400 degrees.
In a large bowl, whisk together both flours, sugar, baking powder, cinnamon, baking soda and salt.
In a medium bowl, whisk together milk, oil, honey, egg and vanilla. Stir in shredded zucchini so that all shreds are coated.
Pour wet mixture into the dry ingredients and stir just until combined. No need to over-stir.
Evenly divide the batter between 12 cup muffin tin lightly coated with cooking spray or lined with paper muffin cups.
Prepare the topping…
In a small bowl, stir together sugar and cinnamon. Evenly sprinkle over the batter in the muffin tin.
Place into oven and bake until the tops spring back when lightly pressed in the center or a toothpick placed in the center comes out mostly clean, about 14 to 16 minutes.
Remove from the oven and place pan on a wire rack to cool for 2 minutes before turning the muffins out onto a wire rack to cool completely.
Makes 12 muffins.
Note: These muffins freeze well, so you can make a batch and enjoy one then pop the rest into a freezer bag and freeze for the future to keep them fresh. Nuke in a microwave for 30 seconds wrapped in a damp paper towel and they are fresh and steamy again.