Zucchini Muffins

Zucchini Muffins

from Jane Brody's Good Food Book

3/4 c whole wheat flour
3/4 c unbleached white flour
1/2 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt, if desired
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves

1 egg white
1 whole egg
3/8 c (6 tablespoons) vegetable oil
1 1/4 c packed, finely grated unpeeled zucchini, about 1 med zucchini
1 tsp vanilla
1/2 c finely chopped nuts (optional)
1/3 c raisins (optional)

Instructions:
1. In a large bowl, combine the whole-wheat and white flours, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
2. In a medium bowl, mix together the egg white, whole egg, oil, zucchini, and vanilla. Add this mixture to the flour mixture, stirring the ingredients to combine them well. Stir in the nuts and /or raisins, if desired.

For Bread, Pour the batter into a greased 9x5x3 - inch loaf pan. Bake the bread in a preheated 350o oven for 50 to 60 minutes or until a pick inserted in the center of the bread comes out clean.

For 12 muffins, bake at 350° for 30 minutes.