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zucchini muffins.

I’m going to blame it on the holiday last week – yes, last week, which feels like ages ago – for how slow and long this week feels.  Wednesday felt like Friday and now today feels like another Monday.  Regardless, I’m still amazed at how fast summer is flying by, but the middle of the season has it’s perks.  Harvesting our garden being one of them.

The past few weeks, my zucchini plant has not only doubled in size, but has left us with more zucchini than we know what to do with.  My experience in cooking this veggie goes only so far – grilled, sauteed, noodled – so I turned to Instagram to ask your advice on what recipes to try and got some great suggestions!  To the kitchen I go…

First up – healthy zucchini muffins.

Here’s what you’ll need.

  • 1 2/3 cup all purpose flour (or white whole wheat flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup maple syrup
  • 1/2 cup milk (almond, 2%, any kind you prefer)
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated fresh zucchini
  • 1/3 cup old-fashioned oats (uncooked), plus extra for sprinkling

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Start with the basics of baking.  Mix your dry and wet ingredients in separate bowls.

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Mix them together, until just combined.

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Add the zucchini and old-fashioned oats until just combined.  Divide mixture evenly into muffin pan.

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Sprinkle extra oats on top if desired – just for looks!  Bake for 18-20 minutes and enjoy the wonderful smell filling your kitchen.

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I highly recommend test-tasting one of these warm, right out of the oven with a little butter… mmm, mmm.

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Find the original recipe over at Gimme Some Oven!

This was a first in my baking catalog, and I won’t deny my skeptical thoughts going in.  Would I really enjoy something baked with zucchini?  The answer is YES! They are magnificent, flavored with a little bit of cinnamon and delightful maple syrup.  I’ve had one for breakfast every day since and cannot wait to make another batch.



Healthy Zucchini Muffins

  • 1 2/3 cup all purpose flour (or white whole wheat flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup maple syrup
  • 1/2 cup milk (almond, 2%, any kind you prefer)
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated fresh zucchini
  • 1/3 cup old-fashioned oats (uncooked), plus extra for sprinkling

– Heat oven to 350 degrees and prepare muffin pan with paper liners or cooking spray.  Set aside.

– In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt until well combined.

– In a separate bowl, whisk together egg, maple syrup, milk, coconut oil and vanilla extract until combined.  Pour this mixture into the dry ingredients and stir with a spoon until just combined.  Don’t overmix!  Stir in zucchini and oats until just combined.

– Portion batter evenly between 12 muffin cups.  If desired, sprinkle tops with extra oats.  Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.  Transfer pan to cooling rack and serve warm.  Or let them cool and store in sealed container.  Easy to freeze, too!


And guess what?  I still have plenty of zucchini left over!  Another recipe will be up next week that I can’t wait to share with you.  But, if you have any other zucchini recipe suggestions, comment below, or tag me on Twitter!  @agneswrightblog

xoxo.  a

 

 

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