‘Tis the season of the Zucchini….. Here’s a great recipe we made this week as a special birthday treat. I hope you enjoy it as much as we did! And here’s a quick link to another of our favorite zucchini recipes…in case you’re as covered up as we are.
Don’t forget: If your garden is growing faster than you can eat it, consider donating some items to your local food pantry or community kitchen! I’m taking some zucchini to The Community Table this week!
Zucchini Muffins
Ingredients
3 C. grated fresh zucchini
2/3 C. coconut oil
1-1/3 C. coconut sugar
2 eggs, beaten
2 tsp. vanilla
2 tsp. baking soda
3 C. all-purpose flour
2 tsp. cinnamon
1/2 tsp. nutmeg
Pinch of salt
Directions:
- Preheat oven to 350 F. In a large bowl combine the coconut oil, coconut oil, eggs, and vanilla. Stir in the grated zucchini.
- In a separate bowl, mix together the flour, baking soda, nutmeg, cinnamon and salt. Stir these dry ingredients into the zucchini mixture. {Optional: Add 1 cup of nuts and/or 1 cup of raisins or cranberries for a little umph!}
- Coat each muffin cup in your muffin pan with a little butter or coconut oil. Use a spoon to distribute the muffin dough among the cups, filling them completely.
- Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press them; about 25 to 30 minutes. Test with a toothpick or bamboo skewer to make sure the centers are done.
- Allow to cool on a wire rack for 5 minutes. Remove muffins from muffin pan and allow to cool another 20 minutes.
*Note: If you are adding walnuts or dried fruit you are likely to have more batter than what is needed for 12 muffins.