.jpg)
Well... as long as you only eat one.
I don't claim these to be low fat or low calorie or overly healthy. I did cut back both the sugar and oil by 1/3 from a favorite traditional zucchini bread recipe and they do contain a few redeeming ingredients: lots of zucchini, some wheat germ, and heart healthy coconut oil. But let's not kid ourselves: these zucchini bread muffins are a treat.
But what's life without a treat now and then.
What you'll need:
1/2 cup canola oil
1/2 cup coconut oil
1/2 cup buttermilk
3 eggs, at room temperature
1 cup packed brown sugar
1/2 cup white sugar
3 cups flour
1/2 cup wheat germ
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 tsp lemon peel
2 tsp vanilla
2 cups finely shredded zucchini
What you'll do:
Super easy: throw all of the above in a bowl, in no particular order. Beat it all together with a mixer until smooth and well incorporated. If you want, you can stir in a 1/2 cup of chopped nuts at this time, but I left them out. Using a large cookie scoop, dip batter into paper lined cupcake pans and bake at 350 for 15-18 minutes until done. Makes 24-30 muffins.
This same recipe could also be poured into 2 loaf pans and baked at 350 for about 60-65 minutes. But then you're on your own for portion control.
Nutrition: Makes (about) 28 muffins, serving size 1 muffin. Per serving (without nuts): 121 calories, 10.4 g carbs, 1.5 g protein, 8.6 g fat, 4 g of that fat is saturated (bad fat)