Apple + Zucchini Muffins

This is a great way to get some vegetables and fruit into the the tummies of your little ones. I turned this Courgette Cake recipe into a batch of moist healthy muffins and they were absolutely delectable. I substituted the white flour and sugar with brown and used what was left of my packet of mixed nuts and they turned out fabulously soft and fluffy.

ingredients:
200g softened butter

3/4 cup brown sugar

2 eggs

2 small zucchinis, grated

1 small apple, grated

1½ cups wholemeal flour

Large pinch salt

½ teaspoon baking powder

Large pinch cinnamon

Half cup of pecans (or any other combination of nuts and /or seeds), chopped

Half cup packed sultanas

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1. Preheat oven at 180°C (fan-forced 160°C). Grease and line the base of a loaf tin measuring 20cm x 12cm x 9cm deep.
2. Cream butter and sugar until light and fluffy.
3. Beat eggs and mix them in, one at a time, making sure each is fully incorporated before adding the next. Meanwhile, coarsely grate zucchini and apple. Squeeze them with your hands to remove any excess moisture, then add to mixture.
4. Mix flour, salt, baking powder and cinnamon, and gently fold into mixture. Stir in nuts and fruit.
5. Transfer to lined loaf tin and bake for 60-65 minutes or until golden and firm to the touch. Allow to cool in tin before turning out.

Note: to keep the apples from turning dark and to create a lovely golden cake, add the apples immediately after grating.

original recipe by Nigel Slater via designsponge.