1 cup unbleached flour
1 1/2 cups whole wheat flour
1/4 cup cocoa
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oil
1/2 cup honey
1/2 cup milk
1 1/2 cups shredded zucchini
1 orange, zest and juice
Preheat oven to 375 degrees. Prepare a 12 cup standard size muffin pan.
Mix together dry ingredients in a large bowl. Stir in oil and honey—mixture will be very stiff.
Beat in eggs one at a time, until thoroughly combined. Add milk and stir vigorously until a
smooth batter is formed—make sure to scrape sides and bottom of bowl. Stir in shredded zucchini,
orange zest and juice and mix until smooth.
Scoop into prepared pan—fill each muffin cup about 3/4 full. Bake in preheated oven for about
20 minutes—a toothpick will test clean. Tilt in pan to cool, then place on platter and dust with
powdered sugar if desired. Store in air-tight container at room temperature.
Copyright © 2008 Stefanie Samara Hamblen