By Lisa M. Pressey
Not sure what to do with all the extra zucchini from the garden? I had an abundance of yellow zucchini this year, so I made several batches of zucchini muffins. Obviously you will have a bounty of muffins, but do not fret because they freeze very well. Not only will you have some yummy muffins to snack on, you will also have some waiting in the freezer for a later time.
While grating the zucchini can be slightly time consuming, the end result outweighs everything. For starters, you are using fresh ingredients. Moreover, these zucchini muffins are made from scratch so there are no preservatives. As a result, you end up with a healthier snack than one bought from the store.
Benefits of Zucchini
Zucchini is chocked full of nutrients which helps to maintain good health. They are high in antioxidants which help keep free radicals in check. If you have too many free radicals in your system they can wreak havoc by causing oxidative stress. For this reason, you want to keep a healthy balance.
Zucchini can be a great addition to any diet, especially those that are plant-based. They range in color from pale yellow to dark green. An array of colors offers multiple benefits which is equally important. Furthermore, zucchini is so versatile it can be made countless ways.
- Low in carbohydrates
- Rich in vitamin, minerals, and plant compounds
- High in antioxidants
- Helps prevent chronic disease
- Eat raw or cooked
INGREDIENTS
- 2 cups shredded zucchini
- 2 cups flour – GF
- 1/2 tsp baking soda – GF
- 1/2 tsp baking power – GF
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 cup avocado oil
- 1 cup turbinado sugar
- 2 eggs – room temperature
- 2 tsp vanilla – GF
DIRECTIONS
- Grease a muffin pan or use muffin wrappers.
- In a large bowl combine, flour, baking soda, baking powder, and salt.
- In another bowl combine oil, sugar, eggs, vanilla, then whisk together.
- Add in the shredded zucchini and combine.
- Combine the wet and dry ingredients into one bowl, then stir well.
- Preheat the oven to 350 degrees Farenheit.
- Fill muffin cups about 3/4 of the way, then sprinkle some turbinado sugar on top for some added crunch.
- Place muffins in the oven and cook for 20-22 minutes. Insert a toothpick, if it comes out clean they are done.
Before baking, decide what size muffins you want. There are several options in size. For example, I made some mini muffins, some cupcake sized, and also large muffins. Additionally, I made some into small bread loaves. No matter the shape or size they are enjoyable.
Once the zucchini muffins come out of the oven you can enjoy them! Eat them warm or let them cool, either way they are delicious. After they cool you can leave some out and pack some away in the freezer for another day.