When a baked good is packed full of ingredients that promise to sweep the arteries, scrup the colon, scavange the system for free radicals, and even support the brain, I like to think that I am entitled to eat three right out of the oven. And that’s just what happened Saturday morning when zucchini, apples, flax, cinnnamon and walnuts came together in a virtuous mix of flavor and fuel. I was very happy that I had the foresight to make 24, because they went fast and the plan was to mail a dozen of them to Sarah.
- 2 1/3 cups white whole wheat flour
- 1 Tbsp. cinnamon
- 2 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup raw sugar
- 1/4 cup canola oil
- 2 eggs
- 2/3 cup ground flax
- 1 cup almond milk
- 2 cups finely chopped or shredded zucchini
- 1 cup finely chopped apples
- Preheat oven to 400.
- Measure and sift flour, cinnamon, baking powder, soda and salt.
- Combine eggs and sugar and beat well. Add oil and continue beating. Pour in almond milk and ground flax and beat until thoroughly blended.
- Rough chop 2 medium zucchini and add to a food processor. Pulse until ground very fine. Add zucchini to wet ingredients.
- Peel and core 2 – 3 apples. Add to a food processor and pulse 4-5 times.
- Chop 1 cup of walnuts. Combine all ingredients.
- Fill 2 12-cup muffin tins coated with non-stick cooking spray or paper liners.
- Bake for 15 minutes.