Zucchini Muffins

Like many of you my daughter and I started flowers and vegetables from seed this spring
while we were staying home all of the time due to the pandemic. Watching our little seeds
turn into sprouts was fun and rewarding! I planted herbs, cherry tomatoes, cucumber,
nasturtiums, chamomile and zucchini in pots. Next year I would love a raised bed or two!



Madison has a raised bed garden at her house and she has become quite the gardener.
Her zucchini plant is thriving and I am reaping all of the benefits! Almost every time
she comes over she brings another zucchini or two. I've been grilling it as a side for
dinner, making zucchini fritters, freezing it for soup this winter and making muffins.
If you have a zucchini recipe you love please share!

This zucchini muffin uses white whole wheat flour, pure maple syrup for the sweetener
and melted coconut oil to help make them healthier than some other zucchini muffin
recipes. I added chocolate chips to a few of the muffins because I knew Madison would
prefer them that way, but either way they are delicious!

Zucchini Muffins

1 2/3 cups white whole wheat flour (or all-purpose flour)
1/3 cup quick cooking or rolled oats
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp fine sea salt
1 large egg
1/2 cup pure maple syrup
1/2 cup unsweetened almond milk
1/2 cup melted coconut oil
1 tsp. vanilla extract
1 1/2 cups grated fresh zucchini
sparkling sugar, if desired
chocolate chips, if desired

Preheat oven to 350 degrees.
Line a 12-cup muffin pan with paper liners or spray with cooking spray.

In a large mixing bowl, whisk together flour, oats, baking powder, baking soda,
cinnamon and salt. Set aside.

In a separate bowl, whisk together egg, almond milk, maple syrup, cooled coconut oil
and vanilla extract. Pour wet ingredients into dry and mix just until combined.
Stir in the zucchini and mix just until combined. Do not over mix!
Also fold in chocolate chips at this time if using.

Using a large cookie scoop, drop batter into muffin liners. Sprinkle with sparkling sugar
if desired. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Place pan on a cooling rack. Serve muffins warm or store cooled muffins in an airtight
container for a day or two. I like to freeze them in a plastic Ziploc freezer container to
enjoy later.

recipe slightly adapted from Gimme Some Oven