Easy Zucchini Muffins

Zucchini, also known as courgette, is a summer squash in the Cucurbitaceae plant family, alongside with melons, spaghetti squash, and cucumbers. Although zucchini is often considered a vegetable, it is botanically classified as a fruit. It has been used in many ways for medicine because it rich in main nutrients and high in antioxidants. Some studies also show that zucchini can reduce blood sugar levels and may improve heart condition. The fiber in zucchini can aid weight loss. Even though zucchini has so many benefits, making zucchini bread or muffins is not intended for a healthy diet because of the sugar in the recipe. My niece, Quynh, loves zucchini bread, and she asked me for the recipe. I convinced her that the zucchini muffin has a better taste even though it has similar ingredients . If I have to choose between a piece of zucchini bread or muffin, I would rather have the muffin because the zucchini muffin is moist and very easy to make. Also, just like a banana, it is another way to use up an old zucchini left in the refrigerator. The zucchini muffin is moist and pairs well with walnuts and other dry fruits, such as raisins or cranberries. For lowfat zucchini muffins and a much healthier use of zucchini, this recipe can reduce sugar intake and replace butter with oil and applesauce..This recipe is well served for breakfast with a yummy cup of Joe!!

Ingredients:
Dry ingredients:
1 cup self-rising flour
1/2 tsp cinnamon powder
1/4 cup chopped walnuts
1/2 raisins and cranberries (1/4 cup each)
Wet ingredients:
1 egg
1/3 cup oil
1/3 cup sugar 
1 tsp vanilla extract
1 cup shredded zucchini (just about 1/2 of zucchini)

Directions:
Preheat oven to 350°.
Line the medium size muffin tin with liners.
In a mixing bowl, combine the dry ingredients and mix well.
Place all the wet ingredients except the shredded zucchini in a blender, and blend well.
Make a hole in the center of the dry ingredients in the mixing bowl. Add the blended wet ingredients into the hole.
Add the shredded zucchini and stir until well mixed. Do not over mix the batter.
Divide the batter among the prepared muffin tins (filling each 2/3 full).
Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Serve warm.

Tip; the recipe above is a simple muffin that I have been making and posting in my blog. Changing the sugar or others ingredients, such as raisins or cranberries is up to your personal taste. 

If self-rising flour is not available, you can make it yourself by combining one cup of all-purpose flour with 2 tsp of baking powder and 1/8 tsp of salt. Sift well.