Zucchini Muffins

Zucchini Muffins
A family friend of mine is famous for her zucchini bread. Her delicious recipe inspired me to create zucchini muffins that are made with all healthy ingredients. I use the zucchini that grow in my garden that are sweet and juicy. I encourage you to grow your own zucchini if you can. They are easy to grow and can be used for several dishes.

2 cups whole wheat flour + 1 tablespoon
3/4 cup ground whole oats
¼ cup ground golden flax seeds
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 teaspoons vanilla
1 cup honey
1 cup olive oil
3 cups shredded zucchini with skins
1 ½ cups coarsely chopped walnuts
1/2 cup dark raisins
1/2 cup golden raisins

Preheat oven to 350 degrees. Spray muffin pans with non-stick cooking spray.

Mix dark raisins, golden raisins, and walnuts in a small bowl with 1 tablespoon of flour and set aside.

Sift flour, baking soda, baking powder, cinnamon, and salt in a medium size mixing bowl. Add whole oats and flax seeds and mix. Set aside. In a bowl of a stand mixer fit with the paddle attachment or a hand held mixer with twin beaters on medium speed beat eggs and honey until mixed through about 1 minute. With mixer on low speed add the vanilla and then slowly pour the olive oil and mix until well combined about 2 minutes. Add flour mixture in small batches and mix on low speed until well combined scraping sides if needed about 3 minutes. Add zucchini and mix until smooth about 1 minute. Stir in nut and raisin mixture until well combined. Pour mixture into muffin pans about 1/2 ways up. Bake in the center of the oven for 25-30 minutes or until toothpick inserted in the center comes out dry. Remove from oven and let the muffins cool.

Makes 12 Muffins

Download Recipe (PDF)


linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram