Weirdly good tasting healthy zucchini, walnut, raisin muffins


An abundance of summer squash makes one research ways to use it up. I don’t normally create these things, but some unknown force made me do it.

  • 1 1/2 cup all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Scant 1/2 teaspoon ground cinnamon
  • 2 large eggs (1T ground flax mixed with 3T water sit for 5 min. + 1 egg)
  • 1/4 cup canola oil or organic shortening
  • 1/4 coconut oil
  • 2 cup finely shredded unpeeled zucchini
  • 3/4 cup chopped walnuts
  • 1/2 chopped raisins, currents or something like that

In a bowl, combine the first six ingredients. Combine the egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants.

Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 12 muffins

Addendum to this recipe

Awesome news, this recipe works well with a winter squash like a pumpkin or any other better tasting winter squash…