Zucchini Muffins with Apples and Carrots

image and recipe from here

Here's the best muffin recipe ever!...with fruit and veggies :) 

I may sub coconut oil for the butter next time.

I used fresh whole wheat flour and more carrots 
than zucchini as that's what I had. 

Plus, I had an older, dryer zucchini
and didn't have to use salt to drain it, 

so just added it to the recipe. 
Oh my goodness, it was yummy!!! 

So of course, I'm passing it on. 

Haven't tried it in loaves, 
but it made about 20 muffins. 

Zucchini Bread with Apples and Carrots

2½ c. shredded zucchini (approx 2 large zucchini)
1 t. salt
¾ c. shredded apple (approx 1 medium apple)
¾ c. shredded carrot (approx 1 large carrot)
½ c. melted butter
½ c. honey
½ c. maple syrup
2 large eggs
2 t. vanilla
1 c. oat flour*
2 c. whole grain flour (wheat, spelt or combination of the two)
2 t. baking soda
2 t. baking powder
3 t. cinnamon
¼ t. nutmeg

Preheat oven to 350F. Butter and flour two 8"x4" loaf pans.

Grate zucchini using a grater or food processor.
Combine zucchini and salt in a large colander and mix well.
Allow to stand for 10 minutes.
Press as much liquid out of the zucchini as possible
while in the colander. Then, using either a salad spinner,
get all the remaining water out of the zucchini.

Meanwhile, melt butter in a large bowl. Add honey
and maple syrup and mix well.
Add eggs and vanilla and mix well.

Add shredded carrot, apple and zucchini and stir to combine
very well.

In a separate small bowl, mix all the flours, baking soda,
baking powder, cinnamon and nutmeg and combine well.

Add half of the dry ingredients to the wet ingredients and
stir to barely combine, approximately 5 big rounds of the bowl.

Add the remaining dry ingredients to the bowl and stir
to just barely combine, another 5-7 big rounds of the bowl.

Divide batter evenly between loaf pans and bake for
50-60 min.,or until a knife inserted in the center
comes out clean.


Notes
* To make oat flour, blend rolled oats in a blender until they
are the consistency of flour.

Inspired by Smitten Kitchen

Additional Recipe Tips-
To turn these into muffins instead of bread, measure 1/3 c.
of batterinto muffin tins (go reusable if you can) and bake
for 20-24 minutes,or until the top is golden brown.
If you really want to knock their socks off, consider
adding dried cranberries, raisins or coconut flakes to
the batter. If you’re low on carrots or zucchini,
both are interchangeable so long as you have 3
1/4 cup total. Make these muffins year round by
freezing zucchini now. Shred as normal,
sprinkle with salt and allow to sit.
Wring out excess moisture and store in a freezer bag.
Another genius idea – batter can be frozen uncooked
using this method here.

by Karen, Barbara's daughter