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.
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.
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!
- 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
- Preheat the oven to 350 degrees F.
- In a medium mixing bowl, gently beat the eggs. Mix in the grated zucchini, vanilla, olive oil, maple syrup, and honey; set aside.
- In a large mixing bowl, whisk to combine the flours, baking soda, baking powder, salt, and cinnamon.
- 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.
- Bake for 20-22 minutes or until tops are golden brown. Allow to cool slightly before removing from the muffin tin.