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Zucchini Muffins

Ingredients

  • 1 cup canola oil
  • 3 eggs
  • 2/3 cup maple syrup
  • 1/3 cup raw honey softened
  • 2 teaspoons vanilla extract
  • 2 1/2 cups grated zucchini about 2-3 small zucchini
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups white whole wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons orange zest

Instructions

  1. 1) Lightly spray muffin pans, or line with paper liners and set aside. Preheat the oven to 350 degrees. In a mixing bowl combine the oil, eggs, syrup, honey, and vanilla. Whisk together until well combined, then add the zucchini and mix.
  2. 2) In a large bowl add the flours, baking soda, baking powder, salt, cinnamon, and zest, and mix to combine. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry, and stir until just combined. Do not overmix!
  3. 3) Fill muffin tins 3/4 of the way full and bake for 18-20 minutes until lightly browned and a toothpick inserted into the center comes out clean.

Recipe Notes

Optional glaze: Whisk together 1/2 cup powdered sugar, 1 tablespoon lemon juice, and 1/4 teaspoon vanilla. Drizzle over muffins and serve.

Adapted from Pinch of Yum