1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour (I used freshly milled
1 3/4 cups sugar (I’ve been working with this recipe for a bit and everytime I make it it seems I could still do with less sugar — next time I’ll try 1 1/2)
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
1 tablespoon cinnamon
1 large egg
1/2 cup silken tofu
2 tablespoons freshly ground golden flax seeds (optional)
3 tablespoons butter (I used Kerrygold)
3 tablespoons extra virgin olive oil
3 tablespoons extra virgin coconut oil
1 tablespoon vanilla extract
1/4 cup plain lowfat yogurt
2 cups coarsely shredded zucchini
2 handfuls chocolate chips or coarsely chopped dark chocolate (optional)
handful of walnuts (optional)
Mix everything in a large bowl. It should look like cookie dough, just the teeniest bit thinner. Bake in a preheated 325 F degree oven for about 40 minutes. Makes about 20 regular-sized muffins.
I said “personalized” because I have one child who wants no chocolate chips and is allergic to walnuts, 3 children who want chocolate chips, 2 of whom are allergic to nuts, and me, who likes both dark chocolate and walnuts (aren’t they just fabulous additions to quick breads). If you want to do this, leave out all the optionals and just add them to each individual muffin before you bake them, as I have done above.
I recommend using local and/or organic products whenever you can.