Whole Wheat Zucchini Morning Glory Muffins
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
  • 1/2 cup (80 g) raisins
  • 2 cups (256 g) whole wheat flour
  • 1 cup (110 g) packed light or dark brown sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 cups (150 g) peeled and grated carrots
  • 1 medium zucchini, ends removed, peeled and grated
  • 1/2 cup (37 g) dry unsweetened coconut
  • 1/2 cup (57 g) chopped walnuts
  • 1/3 cup (38 g) wheat germ
  • 3 large eggs
  • 2/3 cup (160 ml) sunflower or canola oil
  • 1/4 cup (60 ml) orange juice
  • 2 teaspoons vanilla extract
  1. Preheat the oven to 375° F/190° C.
  2. Put the raisins in the small bowl and cover with hot water. Set aside until the raisins are soft and plump.
  3. In the large mixing bowl, whisk the whole wheat flour, brown sugar, baking soda, ground cinnamon, ginger, and salt. Stir in the carrots, zucchini, coconut, walnuts, and wheat germ.
  4. In the medium mixing bowl, whisk together the eggs, oil, orange juice, and vanilla extract. Make a well in the dry ingredients and stir the egg mixture into the flour mixture, making sure the dry ingredients are evenly coated. Drain the raisins and stir them in.
  5. Scoop the muffin mixture into the prepared muffin tin, dividing it evenly. Bake in the preheated oven until the muffins are completely cooked through and a toothpick comes out clean, about 25 minutes. Remove from the oven and cool in the pan for 5 minutes, then remove the muffins and finish cooling on a wire rack.
More Information

muffin tin lined with papers coated with cooking spray
small bowl
large mixing bowl
medium mixing bowl
large cookie scoop
Recipe by Andrea Meyers at https://andreasrecipes.com/whole-wheat-zucchini-morning-glory-muffins/