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#CookClub recipe: Olive Oil Zucchini Muffins (with how-to video)

Because these aren't too sweet, they're the perfect vessel for a fruit jam. These muffins also freeze really well.

 

easy

Olive Oil Zucchini Muffins

Olive Oil Zucchini Muffins

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Makes 15 or 16 muffins.
Source: Adapted from apinchofyum.com

 

Monica Herndon

#CookClub recipe: Olive Oil Zucchini Muffins (with how-to video) 08/03/15 [Last modified: Monday, August 3, 2015 10:53am]
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