Zucchini-Muffins

To be honest, I was a little nervous when making this recipe! Zucchini is a very watery vegetable and I was unsure if the texture was going to come out right. My sister in-law told me that her babysitter used to make the BEST zucchini bread. She was never able to get the secret of why it tasted so good or what the magic ingredient was! It made me realize that everyone is going to have their own way of making and to just keep trying different recipes until you find your favorite!

I am a fan of this recipe for zucchini muffins, but expect to see some alternative recipes to come! There will always be ways to re-create and create a different flavor to some of my recipes!

I am learning to truly enjoy experimenting with new recipes and not be fearful of it not tasting good. All about the trial and error!

These muffins are delicious and to be honest not what I expected! They retained the moisture from the zucchini, so unlike a typical muffin. I found that adding a little almond butter made it even better, but like them plain too!

I love easy to go meals and snacks and these muffins are a great option for that!

Try out these muffins and then add your twist to them! Whether it be the flour or sugar you use-there are always ways to make it fit your taste bud needs!

Ingredients:

-3 cups of whole-wheat flour

-3 cups of fresh-grated zucchini

-2/3 cups of melted grass-fed, unsalted butter

-1 and 1/3 cup of coconut sugar

-2 beaten eggs

-2 teaspoons of baking soda

-2 teaspoons of organic vanilla extract

-a pinch of salt

-2 teaspoons of cinnamon

-1 teaspoon of nutmeg

-1 cup of chopped walnuts

Directions:

 1. Preheat the oven to 350 degrees F and coat the muffin pan (makes about 12-14 muffins) with olive oil.

2. Combine the eggs, sugar and vanilla into a large bowl. Mix the contents together.

3. Add the grated zucchini and melted butter into the large bowl and mix.

4. In another bowl, mix the the dry the ingredients together—flour, baking soda, cinnamon, nutmeg and salt.

5. Combine the dry ingredients with the wet ingredients.

6. Add the zucchini dough to each muffin tin, filling it all the way up.

7. Bake the muffins for 22-25 minutes. Use the toothpick test to check when done.

8. Let the muffins cool for about 5 minutes.

Enjoy!