Winning Recipe | Healthiest Recipe
As some of you may already know, zucchini can offer more than just a low-calorie veggie side dish. This summer squash contains beneficial phytonutrients, vitamins, and minerals, as well as the power to enhance your sweet breads and bran muffins. Add some nutritious pecans, whole grains, and other real food ingredients, and you have a delicious healthy snack. This recipe was submitted by Anne in Illinois. Find more of her wonderful recipes at Asquaredblog.com.
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon pumpkin pie spice
- 2 eggs, beaten
- 2 cups shredded zucchini (unpeeled)
- 1 1/3 cups granulated sugar
- ½ cup canola oil
- 1/3 cup pure maple syrup
- 1 cup dry pitted dates, chopped
- 1 ¼ cups toasted Royalty Pecans, chopped
Preheat oven to 350° F. Prepare a muffin pan by either lightly coating the cups with cooking spray or lining each with paper liners.
In a large bowl, combine flours, cinnamon, baking soda, salt, baking powder, and pumpkin pie spice. Mix well until ingredients are incorporated. Create a well in the center of the mixture. Set aside.
In a second bowl, combine eggs, zucchini, sugar, oil, and maple syrup. Pour into the well of the dry ingredients and stir until the entire mixture is moistened. Do not overmix. Fold in the chopped dates and pecans.
Spoon batter into prepared muffin cups, filling each cup about 1/2 to 2/3 full. Bake for 27-30 minutes, until a toothpick inserted in the center comes out clean. Makes about 18 muffins.