Blueberry & Raspberry Zucchini Muffins or Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3 eggs, lightly beaten1 cup vegetable oil3 teaspoons vanilla extract1 cup white sugar1 cup light brown sugar (or dark brown, it doesn't matter)2 cups shredded zucchini2 1/2 cups all-purpose flour1/2 cup Spelt Bran or Wheat Bran3/4 teaspoon salt1 teaspoon baking powder1/4 teaspoon baking soda1 tablespoon ground cinnamon3/4 cup fresh or frozen (unthawed) Blueberries1/2 cup fresh or frozen (unthawed) Raspberries3 tablespoons ground flax seeds (flax meal)
Directions
Preheat oven to 350 degrees F (175 degrees C).
Line muffin tins with paper wrappers or lightly grease the inside of the muffin tins. (Alternately, you can lightly grease 4 mini-loaf pans if you wish to make Zucchini bread).
In a large bowl, beat together the eggs, oil (or half cup oil with half cup applesauce if you are substituting), vanilla, and brown and white sugars. Fold in the zucchini. Beat in the flour, spelt or wheat bran, ground flax seeds, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries and raspberries.
Transfer to the prepared muffin tins (fill muffin tins 1/2 to 3/4 of the way with batter) or mini-loaf bread pans.
Bake 25-30 minutes in the preheated oven for the muffins (50 minutes for the mini-loaves of bread), or until a knife inserted in the center of a muffin (or loaf) comes out clean.
Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Serving Size:Makes 24 muffins or 4 mini-loaves
Preheat oven to 350 degrees F (175 degrees C).
Line muffin tins with paper wrappers or lightly grease the inside of the muffin tins. (Alternately, you can lightly grease 4 mini-loaf pans if you wish to make Zucchini bread).
In a large bowl, beat together the eggs, oil (or half cup oil with half cup applesauce if you are substituting), vanilla, and brown and white sugars. Fold in the zucchini. Beat in the flour, spelt or wheat bran, ground flax seeds, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries and raspberries.
Transfer to the prepared muffin tins (fill muffin tins 1/2 to 3/4 of the way with batter) or mini-loaf bread pans.
Bake 25-30 minutes in the preheated oven for the muffins (50 minutes for the mini-loaves of bread), or until a knife inserted in the center of a muffin (or loaf) comes out clean.
Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Serving Size:Makes 24 muffins or 4 mini-loaves
Nutritional Info Amount Per Serving
- Calories: 206.4
- Total Fat: 10.2 g
- Cholesterol: 23.1 mg
- Sodium: 110.1 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 1.8 g
- Protein: 2.6 g
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