Zucchini is a vegetable I know I could not live without. You can make just about anything with this adaptable vegetable.  I don’t know if it is because growing up we always had it in the garden and we baked it and cooked it every which way we could (Zucchini Stuffing, Zucchini Pancakes, Zucchini Fries, Zucchini Sweet Pickles, Zucchini Quiche, Zucchini Mock Apple Pie).  There is something about when it is baked with all my favorite spices, I find comfort in the memories created by my grandma and mom from growing up. If you grow zucchini in your garden, I am sure you know what I am talking about. And if you do not, I recommend you try to grow this summer vegetable. Summer squash is probably one of the easiest vegetables to grown; however, it will take over your garden so beware.

Today my grandpa and dad are coming down to the city to go to my husband and I’s favorite car show Vintage Grand Prix. I made these muffins to eat as we travel to the event. My husband this year is driving one of the minis for the track rides. I also sent him some to enjoy while he works hard at volunteering for the event.

Pre-Directions: Preheat oven to 400 degrees. Cooking spray with cooking spray 18 muffin tins with paper liners. 

Ingredients:

1/4 cup unsweetened applesauce

1 cup of liquid egg whites (or 4 eggs lightly beaten)

1/4 cup canola oil

2 tablespoons flaxseed, milled

1 1/4 cup of sugar

1 1/2 cup whole wheat pastry floor

1/2 cup quick oats

1 cup AP flour

1 teaspoon of kosher salt

1 Tablespoon of baking powder

1/2 teaspoon Chinese 5 spice

1/2 teaspoon ground Vietnamese cinnamon

1/2 cup walnuts, chopped

1/2 cup dates, chopped

1 1/2 cup of shredded zucchini (not peeled)

This recipe yields 18 muffins using a number 16 scoop

Directions:

1. Place the first 5 ingredients (applesauce, oil, flaxseed, sugar,& egg whites) into a large bowl. By hand whisk the ingredients together and set aside.
2. Take the next 7 ingredients (flours, oats,salt, baking powder, & spices) into a medium bowl whisk together to blend thoroughly.
3. Add the dry ingredients into the wet ingredients prepared batter. Fold together by using a rubber spatula.
4. Lastly add the zucchini, dates, and walnuts into the batter. Fold these ingredients into the batter. Be careful not to over mix.
5. Portion the batter into the prepared muffin tins using a number 16 scoop.
6. Bake for 16 minutes at 400 degrees, rotate half way through or they might start to burn on the bottom. Check to see if they are done by using a toothpick and if when you insert the toothpick into the muffin and it comes out clean or with dry residue remove from the oven. Allow to cool in the tin for 1 minute and carefully remove the muffins from the tin  (caution the pan will still be hot) and allow to cool the remainder of the way on a wire rack.
7. Enjoy!