This morning’s batch of Reduced Sugar Zucchini Muffins were delicious and more than half the batch was gobbled up. I adapted the recipe from the Nothin’ but Muffins cookbook compiled by Cyndi Duncan and Georgie Patrick. I have used this spiral bound cookbook for decades.

The zucchini bush I planted in the middle of the herb planter is producing already and somehow one got away from me. So, I cut the oversized fruit in half, peeled and grated it, yielding about 1 ½ to 2 cups.

Ever since reading the Case Against Sugar, I have made reducing sugar a priority. But I tweaked the recipe in a couple of other places too. I subbed walnuts for pecans, cut the salt dramatically and used olive oil. Also, my oatmeal was not quick-cooking just regular oats from Heartland Mill in Marienthal, Kansas. In theory these should all be healthy substitutions. However, the muffins did not taste healthy…they were decadent- a word I usually reserve for chocolate.

Regular size 12 count muffin tin

Miniature size 12 count muffin tin

Large mixing bowl

Small bowl

Grater

Mixing Spoons and Measuring Cups and Spoons

Oven

2 ½ Cups Flour

1 Cup Sugar

1 Cup Walnuts, chopped

½ Cup Oats, uncooked

1 TBS. Baking Powder

¼ Teas. Salt

1 Teas. Cinnamon

4 Eggs, slightly beaten

1 ½ – 2 Cups Shredded Zucchini

¾ Cup Olice Oil

Preheat oven to 400° F. and grease muffin tins. In large bowl, mix flour, sugar, walnuts, oats, baking powder, salt and cinnamon. Break eggs into small bowl and slightly beat then pour over flour mixture. Then add grated zucchini and olive oil. Just stir until all the flour mixture is incorporated. If flour does not mix in, add more zucchini. Batter will be somewhat stiff. Spoon into muffin tins. Bake large tin for fifteen to twenty minutes and small tin for five minutes less. Remove from oven when tops are golden brown. Sinfully delicious when warm-no butter or jam needed. Also great after the Reduced Sugar Zucchini Oatmeal Muffins have cooled. Enjoy!