Sweet Cherry Zucchini Muffins

Yes, more zucchini.  But, this recipe has cherries… so it’s cool.

With whole wheat, and yummy (but-good-for-you) ingredients like cinnamon, sweet cherries, olive oil and zucchini, this is a great breakfast or after school snack. 

This recipe is adapted from my friend, Sara, at Cook with Sara… and it’s a keeper now in our house!  Thanks, Sara!

Sweet Cherry Zucchini Muffins – Adapted from Cook with Sara

Ingredients

• 2 C white whole wheat flour
• 1 C whole wheat flour
• 1 1/2 tsp. baking soda
• 3/4 tsp. salt
• 1 tsp. cinnamon
• 2/3 C sugar {reduce by 1-2 T}
• 1/4 C brown sugar {do not pack}
• 1 C milk + 1 T milk
• 1/8 C olive oil
• 1 egg
• 2 tsp. vanilla extract
• 1 C shredded zucchini, excess liquid squeezed out
• 1 C dark sweet cherries, pitted and quartered

Directions

In a large bowl, measure out the 1/4 C brown sugar {don’t pack!} and 2/3 C sugar.  For the 2/3 C sugar, I didn’t fill my measuring cup full – so feel free to do that for yours also. 

Add in the 1 C milk and be slightly generous when measuring, if you plan to use all whole wheat/white whole wheat flour. 

Stir until well combined. 

Add in the 1 egg, 1/8 C olive oil and 2 tsp. vanilla.  Stir. 

In the same bowl {hey, I’m a fan of less dishes!!}, pour in the 2 C white whole wheat flour and the 1 C whole wheat flour.  Add to that the 1 1/2 tsp. baking soda, 3/4 tsp. salt, and 1 tsp. cinnamon.  Carefully stir these dry ingredients until they are slightly mixed while they sit atop the wet ingredients.  Then, stir the wet and dry ingredients together. 

The batter will be pretty thick at this point.  If it’s so thick that you have trouble stirring, add in more milk. 

Shred your zucchini, and squish the excess water out of it.  Then, add your 1 C shredded zucchini to the batter. 

Stir in 1 C quartered cherries {I left mine in halves, but I recommend quartering them!}.

Stir well. 

Scoop the batter into 16 lightly greased and/or paper-lined muffin tins. 

Bake at 400 for 15-20 minutes, until muffins are lightly browned and a toothpick inserted into the center of the muffin comes out clean. 

Transfer muffins to a wire cooling rack.  Cool {at least slightly} before trying one.  Or two.  Or three.

Enjoy!

These muffins do freeze well, so make up a batch and freeze some for yummy breakfasts of snacks. 

Linked to: Full Plate Thursday, Your Recipe, My Kitchen

Don't miss a recipe! Sign up for free email updates.