Blueberry & Raspberry Zucchini Muffins or Bread
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Blueberry & Raspberry Zucchini Muffins or Bread calories by ingredient
Introduction
I tweaked this recipe from a recipe I found on All Recipes.com. I couldn't find Spelt bran in the SparkPeople ingredients lists, so I substituted wheat bran in my ingredients list above. I originally used Spelt Bran. I don't believe that wheat bran would make that much of a difference in the outcome of the muffins.Feel free to substitute 1/2 cup of applesauce with a 1/2 cup of oil for the 1 cup of oil. I tweaked this recipe from a recipe I found on All Recipes.com. I couldn't find Spelt bran in the SparkPeople ingredients lists, so I substituted wheat bran in my ingredients list above. I originally used Spelt Bran. I don't believe that wheat bran would make that much of a difference in the outcome of the muffins.
Feel free to substitute 1/2 cup of applesauce with a 1/2 cup of oil for the 1 cup of oil.
Number of Servings: 24
Ingredients
-
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
1 cup white sugar
1 cup light brown sugar (or dark brown, it doesn't matter)
2 cups shredded zucchini
2 1/2 cups all-purpose flour
1/2 cup Spelt Bran or Wheat Bran
3/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
3/4 cup fresh or frozen (unthawed) Blueberries
1/2 cup fresh or frozen (unthawed) Raspberries
3 tablespoons ground flax seeds (flax meal)
Tips
Feel free to make adjustments for your personal tastes. I think next time I make them, I will substitute 1/2 whole wheat flour for the all-purpose flour to make them healthier.
Directions
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