If you are like me, you some how every summer end up with way more zucchini than you know what to do with. I end up shoving zucchini in every dish and usually make more zucchini bread than my freezer can hold.
This summer, I really wanted to put a twist in my zucchini bread by throwing in the candied ginger. If you are in the mood to experiment, I made Alton Brown’s recipe for candied ginger and I had great luck. If not, you can always buy candied ginger in the baking aisle of most stores.
The combination of slightly tangy/sweet ginger paired with zucchini makes for an awesome combination. What I also love about these muffins is that when I use agave, the sweetness doesn’t over power when combined with ginger.
These are truly tasty muffins that you don’t have to feel guilty about eating!
- 1 cup unbleached white flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- ¼ cup agave
- 2 eggs
- ½ cup milk
- ⅓ cup sunflower oil
- 1 cup zucchini
- ¼ cup crystallized ginger
- Pre-heat oven to 400˚.
- In a large bowl, combine the first four ingredients (all the dry ingredients) and lightly whisk to combine. In a separate bowl, combine all the liquid ingredients and again whisk until blended. Pour liquid ingredients into dry and stir until barely combined. Fold in zucchini and ginger without over mixing the batter.
- Scoop into prepared muffin pan and bake for 18-20 minutes until muffins spring back and have a slight golden color to the tops.
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