Zucchini Muffins

I’m not much of a baker but my sister has always loved to bake. Last time we went home, she made these zucchini walnut muffins and we gobbled them up in one day! The best part about it was that I couldn’t believe they had zucchini in them. Zucchini is the one vegetable that I’m not a huge fan of so the fact that these had zucchini in them and were still delicious made them even better. These healthy treats are perfect for a Thanksgiving side or desert. Enjoy!

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Ingredients: Makes 18 muffins.

1 ½ cups all purpose flour
1 ¾ cups whole wheat flour
1 ½ tsp. salt
1 tsp. ground nutmeg
2 tsp. baking soda
1 tsp. ground cinnamon
2 cups sugar (this seems like a lot but it ends up being less than 2 tbsp. sugar per muffin)
1 cup vegetable oil
4 eggs, beaten
⅓ cup water, room temperature
2 cups grated zucchini
1 tsp. lemon juice
1 cup chopped walnuts
butter

Process:

Preheat oven to 350 degrees.
Grate zucchini with cheese grater. Do not peel it.
In a large bowl, mix flour, salt, nutmeg, baking soda, cinnamon, and sugar. (“dry ingredients”)
In a separate bowl, combine oil, eggs, water, zucchini, and lemon juice. (“wet ingredients”)
Mix wet ingredients into dry ingredients using a rubber spatula.
Add nuts. Fold in with spatula.
Spray muffin pans with nonstick oil or coat with butter (thoroughly or else muffins will stick to pan).
Pour mixture in each muffin hole; do not pour all the way.
Bake for approximately 30 minutes. Check by taking a toothpick, inserting it into a hole in the muffin, and making sure the toothpick comes out clean.
Immediately take each muffin out of tin and place on cooling rack. (If you wait to do this, they will continue to cook.) If they are too hot, wear gloves or something.