Delicious! Thanks to my farm family at Fat Blossom for sharing this wonderful recipe with me! Makes just over 2 dozen muffins. I split this recipe in half and made half gluten free (with 3 cups Bob’s Red Mill gluten free flour and 2 tsp. xanthum gum.) Gluten free were not quite as yummy, and a little prone to crumbling apart — might need a little more liquid. But still some of the best muffins I’ve had!
3 cups whole wheat pastry flour
3 cups all purpose flour
2 tsp. cinnamon
2 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
2 cups oil
2 1/2 cups raw sugar
2 tbsp. vanilla
3 cups zucchini
6 tbsp. (1/4 cup + 2 tbsp.) flax seed meal
12 tsp. hot water (3/4 cup) hot water
2 cups chopped walnuts
Sift together the flours, cinnamon, salt, and baking soda and powder in a large bowl. In another large bowl, mix together oil, sugar, and vanilla, then whisk in zucchini. In a small bowl, mix together the flax seed and hot water, stirring vigorously, then whisk well into zucchini mixture. Pour into dry ingredients, add walnuts, then fold together just until mixed. Preheat oven to 350ºF, grease muffin tins, spoon in batter to a little above the edge (batter will not rise much at all), and bake for about 18-20 minutes, until golden brown. Enjoy!