ChezCindy: Zucchini Walnut Muffins

I have several dessert-type recipes for zucchini.  My favorite is a Zucchini Pecan Chocolate Cake with Chocolate Cinnamon Buttercream Frosting.  It is amazingly delicious.  But it takes a bit more effort to put together and I wanted something that took less time to complete.  Zucchini Walnut Muffins were perfect.  Quick to put together and only 25 minutes to bake. 

Zucchini Walnut Muffins

2 cups toasted walnuts, coarsely chopped

1/2 cup currants

2 tablespoons brandy

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon kosher salt

1/2 cup vegetable oil

1/2 cup brown sugar

1/2 cup dark corn syrup

1 teaspoon vanilla

2 large eggs

4 cups shredded zucchini

2 tablespoons minced candied ginger

Preheat oven to 350 degrees.  Line 12 large muffin cups with paper liners.  Toast the walnuts in the oven for 5-7 minutes.  Set aside to cool. 

In a microwave safe bowl, cover the currants with the brandy, heat in the microwave for 30 seconds.  Set aside to cool, drain. 

In a medium bowl, combine the flours, baking soda, baking powder, cinnamon, and salt; whisk together.  In a large mixing bowl, add the oil, brown sugar, corn syrup, vanilla, and eggs; whisk to combine. 

Squeeze the excess moisture from the shredded zucchini.  Stir the walnuts, currants, zucchini, and ginger into the wet ingredients.  Add the dry ingredients to the wet in 3 small batches, stirring each time to combine.  Spoon the batter into the muffin cups.  Bake in oven for 25 minutes.  Transfer to a rack to cool. 

To make this even more healthy, add 1-2 tablespoons of ground flax seed and/or ground wheat bran. 

Can be frosted with cream cheese icing.  Add 1/2 teaspoon of cinnamon to your favorite recipe to match the spice of this cupcake.