|1 1/2 cups ||375 mL ||white flour|
|1 1/2 cups ||375 mL ||whole wheat flour|
|1 cup ||250 mL ||chopped pecans|
|2 tsp ||10 mL ||baking powder|
|1 tsp ||5 mL ||baking soda|
|1 tsp ||5 mL ||cinnamon|
|1/2 tsp ||2 mL ||salt|
|2 cups ||500 mL ||fresh zucchini|
|1/2 cup ||125 mL ||buttermilk or equivilent|
|1/2 cup ||125 mL ||vegetable oil|
|4 ||4 ||eggs|
|1 cup ||250 ml ||white sugar|
- Grate the zucchini using a cheesegrater. Start by cutting off the bump on the end without the stem. Then grate it until only the stem remains. One zucchini is normally between 1 and 6 cups, depending on size.
- Blend the wet ingrediants together wit a hand blender.
- Seperately, mix the dry ingrediants.
- Add the "dry" mixture to "wet" mixture and stir them thouroughly. You can blend them with the handblender, but that will grid up the pecans.
- Spoon the batter into muffin cups. Fill them mostly full; they will rise but not a lot.
- Bake at 375°F (190°C) for 20 minutes.
- When they are done, dump them out onto cookie racks to cool. If you leave them in the muffin cups, they may get a bit soggy.
- It may be a good idea to grate your zucchini(s) first and then decide how big of a recipe you want to make.
- You can add the zucchini after blending the wet ingrediants. This will make the muffins look like they contian zucchini. The taste should be about the same.
Back to recipes page
Back to home page