This year my husband and I worked together to plant a big garden. I have tried to grow our own veggies in the past but, well lets say my thumb is not too green and it just did not work out. However with my hubby's help this year our garden is doing great! And right now we have a LOT of zucchini!
Since we have so much zucchini, I have been putting it in everything (it is GREAT in pasta sauce). But I thought I would try and make some yummy muffins too. So I found this recipe over at My Recipes.com. I was trying to find a zucchini muffin recipe that was healthier than many of the others I found but had great reviews so that it would actually taste good enough that my girls would eat them. And well this recipe is that.
I was so excited when I tried one of the muffins because they are YUMMY! And my girls loved them, we even brought some over to the neighbors and they loved them too. So if you are looking for a healthier version of Zucchini Muffins that taste awesome then you have got to try these they won't disappoint!
Supplies
| 2 Cups Whole Wheat Flour | 2 2/3 Cups Shredded Zucchini |
| 1 1/3 Cup All-Purpose Flour | 1 Cup Fat-Free Milk |
| 1 Cup Sugar | 4 TBS Spoons Canola Oil |
| 2 Tsp Ground Cinnamon | 4 TBS Honey |
| 2 1/2 Tsp Baking Powder | 2 Large Eggs |
| 1 Tsp Baking Soda | 2 TBS Sugar |
| 1/2 Tsp Salt | 1/2 Tsp Ground Cinnamon |
Preheat oven to 400 degrees
Shred your Zucchini
In a large bowl mix all dry ingredients
In a second bowl mix all wet ingredients
Make a well in center of dry ingredients and add the mixed wet ingredients
Stir just until moist
Spoon into prepared muffin tin (if not using the paper cups then spray with cooking spray)
In a small bowl mix 2 TBS sugar and 1/2 tsp cinnamon
Sprinkle cinnamon sugar over muffins
Bake at 400 degrees for 15min or until golden
Remove muffins from pan immediately and cool on wire rack
Once cool enjoy these yummy healthy muffins... but shh don't tell the kids there is a veggie in them!
YUMMY!
I've never made a veggie muffin before! These look yummy. My kids love carrot cake- would it work to have a little cream cheese frosting on these too? Thanks for the post! Pinning it :-)
ReplyDeleterebecca from
Ihttp://thisfineday.com
Yummmm! I love zucchini, but mine didn't grow this year. Last year I had a ton too. Once I put it into a food processor and added some butter, lemon juice and soy sauce to make a sauce for pasta. I loved it, but the rest of the family isn't as keen on zucchini:)
ReplyDeleteI don't like zucchini any other way so i'd be making muffins weekly :)
ReplyDeleteI have never heard of it before! Your muffins look great! Thank you for linking up with the Summer Carnival
ReplyDeleteI too am a zucchini master and I love any new recipe I come across. Thanks for sharing at What'd You Do This Weekend.
ReplyDeleteWhat a lovely recipe ideas and they do look delicious, thanks for sharing with Summer Carnival.
ReplyDeleteYummy! I want one now!!
ReplyDeleteOh, yum!! Sounds like my parents house every summer. My mother has the Zucchini Cookbook to use all the zucchini my father grows for her. Thank you for sharing at Sharing Saturday!!
ReplyDeleteThis was perfect timing for my overabundance of zucchini! Checking you out from #LOBS. http://thestickymom.com
ReplyDeleteVisiting from LOBS! I love the recipe. I'm used to making zucchini bread so this is a nice twist!
ReplyDeleteI love zucchini anything! Can't wait to try your recipe. Thanks for sharing at Inspire Us Thursday at Organized 31.
ReplyDeleteMmmm... We LOVE zucchini and this recipe looks wonderful! Thank you for linking at Tuesdays with a Twist! 'Can't wait to see what everyone brings today! -Marci @ Stone Cottage Adventures
ReplyDeleteI used to make zucchini muffins for my little ones too! Thanks for sharing this with us at Eco-Kids Tuesday. If you haven't already, I invite you to come link up with us again! http://likemamalikedaughter.blogspot.com/2013/07/eco-kids-tuesday_23.html
ReplyDeleteNanaKerri
I'm waiting for a few more zucchini to be ready to harvest and then I'm going to make this recipe. I clicked on the original recipe and it looks like everything but the zucchini was doubled for your version. (The original recipe calls for 1 1/3c zucchini.) Was this a typo and should it be 2 2/3c zucchini for this recipe, or did you use 1 2/3c? Thanks!
ReplyDeleteOh WOW thank you for catching that! It was a typo and it should be 2 2/3 cup. I fixed it in the post, and thank you SO MUCH for catching it for me!
DeleteI made these today an they are delicious! My daughter (who doesn't like zucchini) devoured two. Thanks for such a delicious and healthy recipe!
ReplyDeleteI am so glad you and your daughter liked them! Everyone I make these for just loves them. Thanks for letting me know how they turned out, I just love the feedback!
DeleteI made these (here) and they were a huge hit, esp with my husband's best friend who can't eat dairy. Thanks so much for the recipe! I'll be making them next year for sure when zucchini is aplenty.
ReplyDelete