Not sure about you guys, but my garden seemed to grow an obnoxious amount of zucchini this year. I froze a ton to use throughout the year, and honestly, I’m running out of ways to use it! We grill it, saute it, and roast it with other veggies. I’ve thrown it into chili and soups and topped pizza with it. I used it in place of pasta in a lasagna (which was super delicious by the way) and added it to a frittata with sausage and peppers. And while all these were delicious and amazing, I think by far my favorite way to use zucchini is in breads and muffins. It’s definitely my kids favorite way to eat it, and they love taking muffins to school for snack or for lunches. With everyone back at school, I figured I’d share my kiddos favorite muffin recipe. Stick them in the freezer and in the morning put them in their lunch box. They are thawed by lunch, and you’ll feel good your kids are eating their veggies…even if they are hidden in a muffin!
Now, I will warn you that these have a fair amount of sugar in them. I’ve tried a few different ways to make them, subbing in honey and maple syrup. If you want to know how much to substitute, leave me a comment below and let you know. Obviously, the kids love the full sugar recipe the best, so I’ll post that one today 🙂 Personally, it’s my favorite too…and a little sugar once in a while is okay with me.
I’ve made this recipe both as a bread and as muffins. It comes out great both ways, and I’ll post the cooking times for both methods in the recipe below. I usually double it and freeze the second batch. Why make it twice when you can do it once and get ahead of the game?! Actually, this morning I remembered I had a frozen loaf of this tucked way in the back of my freezer from earlier this summer. It defrosted perfect, and I sent the kids both to school with big slices topped with butter and a little drizzle of honey for lunch today. My kids aren’t huge sandwich kids, so finding an alternative to PB&J or ham and cheese sandwiches is a must for me. I find that if I send them a muffin and some yogurt and fruit for lunch it holds them until they get home from school.
Hope you guys try this one out…if anything it’s a great way to use up all that zucchini!!! Enjoy!
- 1½ cup wheat flour
- 2 tsp baking powder
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ½ cup coconut oil
- ¾ cup organic sugar
- 1 tbs molasses
- 1 cup grated zucchini
- 2 eggs
- ½ tsp vanilla
- Preheat oven to 350
- Sift together the flour, baking powder, cinnamon, nutmeg and salt.
- Whisk the coconut oil, eggs, sugar, and vanilla until well combined. Fold in the zucchini.
- Add the flour mixture and mix gently until just combined.
- Pour batter into greased loaf pan or into muffin tins. If making muffins, bake 18 to 20 minutes. If making bread, bake 45-50 minutes or until a knife inserted into the middle of the loaf comes out clean.
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