I have just returned from a fabulous vacation to a garden filled with monster zucchini. As you can see from the image below, some of my post-vacation harvest makes the Clarington trowel look miniature! So, here is one of my favorite recipes for zucchini that is well past the small and tender phase.

I use whole wheat pastry flour, and apple sauce rather than all oil, so these are a bit lighter, yet more filling than a typical zucchini bread. These freeze really well so I always usually make more than one batch. Although my boys tend to devour these so they don’t usually last all that long!



3 cups Whole Wheat Flour

1 tsp Baking Soda

½ tsp Baking Powder

½ tsp Salt

2/3 Cup Sugar

½ tsp Nutmeg

2 tsp Lemon Zest

2 tsp Cinnamon


¼ Cup Vegetable Oil

¼ Cup Applesauce

1 Cup Milk

2 Eggs

2 Cups Shredded Zucchini

Mix the dry ingredients, spices and lemon zest together in a bowl and set aside

In a large bowl, mix together the oil, applesauce, milk, and eggs, then add in the shredded zucchini. Add the dry ingredients and mix until combined.

Divide into greased muffin tins and bake at 375 for approximately 20 minutes.


Posted in Recipes By Emma Kelly on 11th July 2012

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