Contributed by (Recipe adapted from “In a Vegetarian Kitchen” at www.vegkitchen.com)

Ingredients

1 ½ C Whole wheat pastry flour
¼ C Wheat germ
½ C natural granulated Sugar
1 ½ tsp Baking powder
½ tsp Baking soda
½ tsp Cinnamon
¾ C organic vanilla low-fat Yogurt or soy Yogurt
2 Tbs light Vegetable oil
1 C firmly packed grated Zucchini
½ C Raisins
¼ C chopped Walnuts, optional

Instructions

Preheat the oven to 350° F. Combine the first 6 (dry) ingredients in a mixing bowl. Make a well in the center of the dry ingredients and pour in the yogurt and oil. Stir together until smoothly combined. Stir in the zucchini, raisins, and optional walnuts. Divide the batter between 12 muffin tins and bake for 20 to 25 minutes, or until the tops are golden and a small knife inserted in the center of a muffin tests clean. Cool on a rack. Wrap well in plastic wrap to send in a lunch box. Makes 1 dozen.

Read more recipes