Zucchini-Walnut Muffins

Preparation info

  • Yield:

    30

    muffins, 4 ounces each
    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

As with pumpkin muffins, you can experiment here by substituting other summer squash varieties for the zucchini. However, the green zucchini skin really looks good and adds a nice texture to the finished product. You can certainly use whatever type of nuts you have on hand, and you can replace the wheat bran with oat bran. With all of that flexibility, there is just no excuse not to try this recipe. A particular type or brand of bran may absorb more moisture than is desirable, resulting in