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Zucchini Muffin

Slightly adapted from a Flour recipe: https://flourbakery.com

Ingredients

  • 1/2 cup wheat bran
  • 1/2 cup hot water
  • 1 1/2 cups shredded zucchini
  • 1/2 cup raisins
  • 1/2 cup toasted pecans roughly chopped
  • 1/2 cup shredded coconut
  • 1 apple peeled and chopped
  • 1 1/2 cups flour
  • 3/4 cup oats
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp mace
  • 1 cup light brown sugar
  • 3 eggs
  • 3/4 cup canola oil
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350F. Toast the nuts while the oven preheats. Butter, or line with paper liners, a 12 cup muffin tin.

  2. In a medium to large bowl, stir together the wheat bran and hot water to moisten the bran. Add the zucchini, raisins, pecans, coconut and apple and stir to combine.

  3. In another bowl stir together the flour, oats, baking powder, salt, cinnamon and mace.

  4. Using a stand mixer with the whip attachment, whip the sugar and eggs for 3-4 minutes.

  5. With the mixer on, slowly add the oil and vanilla.

  6. Remove the mixer bowl from the stand. Add the flour mixture and gently stir with a rubber spatula. Then add the bran mixture and fold until combined.

  7. Spoon into muffin cups. Bake for 40-45 minutes.