Serves: 15
Total Calories: 202

1 cup flour
1 cup whole wheat flour
3/4 cup brown sugar packed
3 tablespoons sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
1 egg large
3/4 cup milk
1/3 cup vegetable oil
1 teaspoon maple extract
1 cup zucchini shredded
3/4 cup walnuts chopped

Preheat oven to 400°. Grease twelve muffin-pan cups or coat with non-stick spray.

In a medium bowl, combine flour, whole wheat flour, brown sugar, sugar, baking soda, and salt set aside.

In a small bowl, beat egg. Stir in milk, oil, and maple flavor then add zucchini. Pour into flour mixture stir just until dry ingredients are moistened. Stir in nuts. (Do not overmix.) Fill muffin cups about three-fourths full.

Bake 18 to 20 minutes until golden brown. Serve immediately.

Store leftovers in a reclosable plastic bag up to 2 days or cover tightly and freeze up to 1 month.


HIGH ALTITUDE ADJUSTMENTS: At 6,000 feet, no adjustments needed.

Nutritional Facts:

Serves: 15
Total Calories: 202
Calories from Fat: 83

More Recipes from the Farmer's Market Cookbook:
Country Cottage Bread
Rhubarb Crumb Cake
Whole Wheat Zucchini-Nut Muffins