food Program

Zucchini Muffins

Contributed by Ashton Keefe, The Diary of a Sweet Tooth

1 cup walnuts chopped
2 cups all-purpose flour
12 teaspoon baking powder
12 teaspoon baking soda
12 teaspoon salt
34 cup granulated sugar
2 large eggs
12 cup vegetable oil
12 cup fat-free plain Greek yogurt
1 cup coarsely grated zucchini

Preheat oven to 325 degrees F. Line muffin pan with tins. Toast walnuts until fragrant.

Combine flour, baking powder, baking soda, and salt in a bowl. Add all wet ingredients. Fold in grated zucchini and nuts. Stir until batter is evenly moistened.

Fill cups about 34 full and bake about 18-20 minutes or until a skewer comes out clean.