Because these aren't too sweet, they're the perfect vessel for a fruit jam. These muffins also freeze really well.
Olive Oil Zucchini Muffins
- 3 cups grated zucchini (about 2 whole zucchini)
- 2 beaten eggs
- 2 teaspoons vanilla
- 1 cup olive oil (light or mild tasting)
- ⅓ to ⅔ cup real maple syrup
- ⅓ cup honey, softened
- 1 ½ cups whole wheat flour
- 1 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- Preheat the oven to 350 degrees. In a mixing bowl, combine the zucchini, eggs, vanilla, olive oil, maple syrup and honey. Use the full ⅔ cup syrup if you want sweeter muffins; I often use just ⅓ cup. You can also sub in brown sugar for the syrup or the honey if you want. Stir gently until mixed; set aside.
- In a large mixing bowl, combine the flours, baking soda, baking powder, salt and cinnamon. Stir to combine and make a well in the middle. Pour the wet mixture from step one into the well and stir just a few times until barely combined. Overmixing makes the muffins tough and hard, so I try to limit myself to 15 big around-the-bowl stirs.
- Pour the batter in a muffin tin greased with nonstick cooking spray or lined with paper cups. You should be able to get 6 to 8 jumbo muffins or 15 or 16 regular sized muffins. Bake for 20 minutes or until the muffins are golden brown and the tops spring back when pressed.
- Makes 15 or 16 muffins.