Honey and Olive Oil Zucchini Muffins

Honey and Olive Oil Zucchini Muffins 1

Every year when we’re planting our garden, my husband plants yellow squash instead of zucchini. Every year. It’s not that they’re all that different, but I have a personal preference for zucchini over yellow squash and he can’t seem to differentiate between the two. Every year.

So, send me all your yellow squash recipes. A girl can only eat so much grilled and roasted yellow squash.

Honey and Olive Oil Zucchini Muffins 2

Zucchini, however – the more the merrier. You can do so much with it! And it grows so, so well for me…historically.

Zoodles! Muffins! Pancakes! Stir-fry!

And yes, much of this I could do with yellow squash…but zucchini > yellow squash.

Honey and Olive Oil Zucchini Muffins 3

With regard to these muffins, I was on the hunt for a way to get some vegetables into Shea at breakfast and snacks. She’s started to show some unfavorable opinions on all green foods and of course, I take that as a challenge. Bring it, shorty!!

Kale goes into smoothies, a green vegetable will be sent every day with lunch, and zucchini will make it into your muffins, little lady! These muffins were well-loved by all and they will be made again. Absolutely delicious…and toddler-approved!

Honey and Olive Oil Zucchini Muffins 4

Honey and Olive Oil Zucchini Muffins
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 18 muffins
 
Ingredients
  • 2 eggs
  • 3 cups grated zucchini (about 2 zucchini)
  • 2 tsp vanilla
  • 1 cup olive oil
  • ¼ cup real maple syrup
  • ½ cup honey
  • 1½ cups whole wheat flour
  • 1½ cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
  • 1½ tsp cinnamon
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a medium mixing bowl, gently beat the eggs. Mix in the grated zucchini, vanilla, olive oil, maple syrup, and honey; set aside.
  3. In a large mixing bowl, whisk to combine the flours, baking soda, baking powder, salt, and cinnamon.
  4. Pour the wet ingredients into the dry and mix until just combined. Scoop the batter unto a prepared muffin tin sprayed with nonstick cooking spray or lined with muffin/cupcake liner cups.
  5. Bake for 20-22 minutes or until tops are golden brown. Allow to cool slightly before removing from the muffin tin.
Notes
Recipe ever so slightly adapted from Pinch of Yum
Nutrition Information
Serving size: 1 muffin Calories: 232 Fat: 13.3 Carbohydrates: 26.4 Sugar: 11.2 Sodium: 242 Fiber: 1.8 Protein: 1.9 Cholesterol: 21
Be well,

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2 Comments

  1. Anastasia
    June 15, 2016 / 3:10 pm

    Hmmm…up here in Ontario it’s called yellow zucchini.

  2. J
    June 17, 2016 / 8:46 pm

    I throw coins of yellow squash into my smoothies. Can’t taste it or see it, really! Also, frittatas. 🙂

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