Low-Sugar and Whole Wheat Zucchini Muffins with Pecans
- 1 egg, beaten
- 1 tsp. vanilla
- 1/2 cup Splenda
- 1/4 cup Agave nectar
- 1 1/2 cups grated zucchini (squeezed, then packed into measuring cup)
- 1/3 cup canola oil (can also use melted butter)
- 1 1/4 tsp. baking soda
- pinch of salt
- 1 1/2 cups white whole wheat flour (can also use all-purpose flour)
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 cup chopped pecans (or use walnuts or almonds if you prefer)
- This recipe is vegetarian
- Produce
- Pecans (1 cup)
- Zucchini, squeezed (1 1/2 cups)
- Cooking & Baking
- Agave nectar (1/4 cup)
- Baking soda (1 1/4 tsp.)
- Canola oil (1/3 cup)
- Cinnamon, ground (1 tsp.)
- Nutmeg, ground (1/4 tsp.)
- Salt (1 pinch)
- Splenda (1/2 cup)
- Vanilla (1 tsp.)
- Whole wheat flour, white (1 1/2 cups)
- Refrigerated
- Egg (1)
Preparation
Read recipe preparation on kalynskitchen.com
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Published August 6, 2009 (3 years ago).
6 people saved this recipe.
