I found this recipe in Cooking Light and ripped it out right away. I love zucchini bread, and JJ loves carrot cake, so this bread seemed to be perfect for us. As I read through it, I noticed it also had apples, which we both love. The best part is the moisture from the fruit and veggies adds so much moisture that you barely need any oil.
The original recipe is written for a loaf cake, but I made it into muffins. They are super moist, full of flavor, and contain SuperFoods Apple and Cinnamon!
from Cooking Light
4.5 ounces all-purpose flour (1 cup)
3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup grated peeled Granny Smith apple (about 1 medium)
1/2 cup grated carrot (about 1 medium)
1/2 cup shredded zucchini
1/4 cup chopped walnuts, toasted
1/4 cup canola oil
1/4 cup nonfat buttermilk
2 large eggs
Preheat oven to 350°.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk.
Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well.
Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk.
Add egg mixture to flour mixture, stirring just until combined.
Spoon batter into 12 muffin cups lined with papers, coated with cooking spray.
Bake at 350° for 22 minutes or until a wooden pick inserted in the center comes out clean.
Cool 10 minutes in pan on a wire rack; remove from pan.
Cool completely on wire rack before slicing.