Zucchini Raisin Muffins

When I was a kid, my grandmother always had zucchini growing in her garden. Every summer she would make endless loaves of zucchini bread, that I would slather in butter and devour in two seconds. I love her zucchini bread so much, and she would always make sure she had a loaf ready when she babysat my brother and myself.

After she passed away I don't think I've had zucchini bread once, nor have I tried to make it. I've made these zucchini raisin muffins a few times before, though they taste nothing at all like the loaf I loved so much - they are still really good and surprisingly healthy. They come from my favorite cookbook, The Vegetarian Family Cookbook by Nava Atlas.

I love to have them with some soup or salad for lunch - or with an apple as a snack.

Zucchini Raisin Muffins
13/4 cups whole wheat flour
1/4 cup ground flaxseeds
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 cup natural granulated sugar
1 cup vanilla yogurt (soy or dairy) or applesauce (I have used both and the results are similar)
2 Tbsp safflower oil
1/3 cup soy milk
1 cup firmly packed grated zucchini (I put mine right in the food processor)
3/4 cup chopped raisins
1/3 cup chopped walnuts (I used mine already in the Walnut Cheeze)


Preheat oven to 350, oil a muffin pan. Mix dry ingredients, add wet ingredients, then the zucchini and raisins. Divide into 12 muffins and bake 20-25 minutes, or until a toothpick comes out clean. Done and done! So simple!