Whole Wheat Zucchini Muffins - The Foodie in Me

I think this is only the second recipe I've posted here... I always feel unsure about what I should and shouldn't post or write on my blog, but remember way back when I posted THIS?  I want you to get to know ME and feel a more personal connection to the person behind the lens.  So guess what?  Let me tell you something about myself:  I. LOVE. FOOD.  Like, a lot.  I also really *try* to have our family eat healthy, which can be so hard - especially with picky little eaters in the house who roll their eyes, whine and ask "What is that??" to every little spec of color they spot in a casserole.  I recently stumbled upon this awesome blog called 100 Days of Real Food, a blog about a family eating non-processed foods in this highly processed world we live in!  It's always bothered me to look at the ingredient list in some of the most simple foods and see 10+ ingredients that I can't even pronounce.  So, feeling inspired from reading - I've decided to switch our family over to a mostly non-processed diet.  I don't want to go too gung-ho (mostly because my husband already thinks I'm crazy and my kids are putting up a pretty good fight) so we are still eating a few things that are minimally processed.  But I feel good about the change, and have been experimenting with some new recipes!  I love this one (which is based off of a recipe on 100 days of real food) and so do my kids, so I thought I'd share!  There is no sugar or white flour in this recipe, but don't let that scare you - I promise they are so yummy!  I also have a super delicious banana bread recipe and slow cooker lasagna recipe that I'll be sharing in the future (still need to take pics).  Give it a try and let me know what you think!!


2 c. whole wheat flour

1 c. white whole what flour (King Arthur's white whole-wheat flour is great)

1 1/2 teas. cinnamon

1/2 teas. allspice

1 1/2 teas. baking soda

1/4 teas. salt

1/2 c. oil (coconut oil is best, however I used canola...)

1/4 c. all natural applesauce

3 eggs

1 teas. vanilla

1/2 c. honey

3 c. grated zucchini


1.  Preheat oven to 300 for mini loaf pans or 325 for large loaf pan or muffins.

2.  Blend dry ingredients with a wisk.

3.  Make a well (or hole) in the center and pour in the eggs, oil, applesauce, honey and vanilla.  Stir until just mixed - don't overmix.

4.  Fold in the grated zucchini.  Pour batter into greased loaf pan(s) or muffin holders and bake until a toothpick comes clean in the top/center of the loaf or muffin.

Muffins: 15-20 minutes

Mini Loaf Pans: 30-40 minutes

Large Loaf Pan: 50-60 minutes