|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|
|2 cups ||500 mL ||frozen blueberries|
- 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.
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