Zucchini Muffins

  • 4 spray(s) cooking spray
  • 2 small uncooked zucchini
  • 1 cup(s) all-purpose flour
  • 1/2 cup(s) whole-grain wheat flour
  • 1/4 cup(s) sugar, granulated
  • 2 tsp baking powder
  • 1/2 tsp ground ginger
  • 1/2 tsp table salt
  • 2 large egg white(s)
  • 2/3 cup(s) low-fat milk
  • 1/4 cup(s) packed brown sugar, dark-variety
  • 1/4 cup(s) walnut oil, or almond oil
  • 2 tsp vanilla extract

Position rack in center of oven and preheat oven to 400°F. Coat two 12 indentation mini muffin tins with cooking spray.

Grate zucchini through the large holes of a box grater into a colander in the sink; squeeze out excess moisture by pressing down with a spoon.

In a large bowl, whisk together both flours, granulated sugar, baking powder, ground ginger and salt.

In a second bowl, whisk together zucchini, egg white, milk, brown sugar, oil and vanilla extract until sugar is mostly dissolved (might still be a little grainy).

Pour wet ingredients into dry ingredients; stir with a wooden spoon just until there are no pockets of dry flour in the mixture. Spoon batter into prepared muffin tins, about 2 tablespoons per indentation.

Bake until browned, until a toothpick inserted into the center of a muffin comes out clean, about 12 to 14 minutes. Cool in tin for a couple of minutes before turning muffins out and cooling them on a wire rack. Yields 1 muffin per serving.