Well folks, I have good news and bad news.
First, the bad news. Our homeschool year starts Monday.
Honestly, I was hoping to squeeze one more week out of summer before hitting the books. However, we have a few trips planned this year and in order for me to meet the required number days of school and avoid going to jail, we have to start earlier than I originally planned.
The good news? I’ve created the best zucchini muffins EVER. Pinky swear.
Claiming to have the best zucchini muffins recipe EVER is pretty bold, so you’re probably thinking something like this:
Yeah right Tiff, I’m sure your zucchini muffins are the best in the whole wide world… considering there are MILLIONS of zucchini muffin recipes out there and zucchini lovers everywhere are baking their “best zucchini muffin recipe ever” with the monsters growing in their garden. What makes yours so great?
Well then. Allow me to explain.
Zucchini Muffins Ingredient Details
- Whole Grains. Two of them to be exact. 100% whole wheat and freshly ground oat flour. Or you can substitute spelt for the wheat. In either case, move aside all-purpose. These zucchini muffins don’t need you.
- No Refined Sugar. Yep, you read that right. Nothing but the real stuff found in trees or combs (the bee kind, not hair kind).
- TONS of Zucchini. These muffins have little green specks EVERYWHERE. But it’s a good thing, not that icky fuzzy bad kind.
- Carrots! As if having the kids eat vegetables for breakfast wasn’t already the coolest thing ever, I upped the ante and fed them two vegetables. And they ate it. And asked for seconds. Thankyouverymuch!
- Apples! I was originally trying to skip out on adding an egg, but the apple lends a sweet tenderness that allows me to skip out on additional sweetener too. Double bonus!
- Deliciousness. These zucchini muffins are straight up awesome. It’s light and fluffy and oh so moist muffin goodness and straight up YUMMY, despite not having chocolate. These muffins even got two thumbs up from my dad (the chef) AND the husband. Seriously folks, we’ve hit best ever territory here.
Do you want more good news? These zucchini muffins are so good and so NOT full of sugar, I’ve been known to serve it for lunch too. And snack!
I know, such a rebel.
All joking aside, there’s a legitimate reason why I’m serving breakfast for lunch. It’s called “mom doesn’t have time to cook breakfast AND lunch AND dinner AND write AND chauffeur AND do laundry AND clean AND make sure you have clean underwear IN your dresser drawer.”
Or more commonly known as killing two birds with one stone.
It’s important that the kids eat a good lunch too, not just a good breakfast since the first meal of the day will only get them so far. Those little bellies need a power lunch too to make it through the second half of the day.
Crumbs is honored to team up with MightyNest, who is kicking off the back-to-school season by bringing you everything you need to do lunch, including healthy recipes like the zucchini with apples and carrots below, meal-planning tips and ideas for sending waste-free lunches to school.
One of their great ideas that we’ve already implemented is getting the kids involved in the lunch process.
My son is learning how to use a knife, so he can cut the zucchini into slightly smaller pieces. He can also grate the zucchini and help stir the batter.
My daughter is too young for a knife, but she helps by filling the silicone baking cups in our muffin tins by using a muffin scoop. You don’t have to use a muffin scoop, but I’ve found that it makes filling the muffin tins much easier and faster. Plus it yields muffins that are all the same size, rather than baking up random mini or massive muffin.
Zucchini Muffins Recipe Tips
Before you head to your kitchen and make this recipe ASAP, let me share some tricks I’ve learned about these zucchini muffins,
Anytime you’re working with shredded zucchini in a recipe, your first step should ALWAYS be to shred it first.
Zucchini has tons of water, and you need to get rid of the excess water in order for the wet/dry good ration in your baked good to work in the end. Adding salt (usually listed in the recipe) to the zucchini helps with this, plus the zucchini will have to sit for about 5-10 minutes. So get this done first, then move on to the rest of the recipe.
The best method I’ve found to get the excess water out of zucchini is using a flour sack cloth.
After the zucchini has sat, lay the towel flat on the counter and scoop the zucchini into the center. Bring up all four corners to the top and hold it with one hand. Use your other hand to push the zucchini down to the bottom of the towel, into the shape of a ball. Grab the ball and start twisting it while squeezing the zucchini. Continue to twist and squeeze as hard as you can until no more water comes out. Carefully lay the towel on the counter again and you’re zucchini is ready.
I don’t wash the grater.
What’s the point? I’m grating zucchini, apples and carrots and they’re all going in the same recipe. Save yourself the headache and just keep on grating. (PS – You can use a food processor if you have one, which makes this recipe WAY faster. I don’t have one anymore, so I use a traditional grater like this one.)
Instead of making enough oat flour for just this recipe, I like to make oat flour in bulk.
You will get 24 perfect zucchini muffins if you measure your batter using a muffin scoop.
If you don’t have a muffin scoop, you can use a 1/4 cup measuring spoon for 24 muffins, or a 1/3 cup measuring spoon for 18 larger muffins.
Did you know you can freeze muffin batter?
You sure can, and it makes it WAY easy to make muffins on a whim later on.
Zucchini Muffins Recipe
- 2½ cups shredded zucchini (approx 2 large zucchini)
- 1 tsp salt
- ¾ cup shredded apple (approx 1 medium apple)
- ¾ cup shredded carrot (approx 1 large carrot)
- 8 Tbsp melted butter
- ½ cup honey
- ½ cup maple syrup
- 2 large eggs
- 2 tsp vanilla
- 1 cup oat flour
- 2 cups whole grain flour (wheat, spelt or any combination of the two)
- 3 tsp cinnamon
- 2 tsp baking soda
- 2 tsp baking powder
- ¼ tsp nutmeg
- Preheat oven to 350F. Line two 12-cup muffin tins with silicone baking cups or traditional muffin liners.
- Grate zucchini using a grater or food processor. Combine zucchini and salt in a large colander and mix well. Allow to stand for 10 minutes. Press as much liquid out of the zucchini as possible while in the colander. Then, squeeze all the water out of the zucchini (see method in-post).
- Meanwhile, melt butter in a large bowl. Measure honey and maple syrup to the butter and mix well.
- Add eggs and vanilla and mix well.
- Finally, add shredded carrot, apple and zucchini and stir to combine very well.
- In a separate small bowl, mix all the flours, baking soda, baking powder, cinnamon and nutmeg and combine well.
- Add half of the dry ingredients to the wet ingredients and stir to barely combine, approximately 5 big rounds of the bowl.
- Add the remaining dry ingredients to the bowl and stir to just barely combine, another 5-7 big rounds of the bowl.
- Use a muffin scoop to divide the batter between the 24 muffin cups and bake for 20-25 minutes, until a knife inserted in the center comes out clean.
Have you made zucchini muffins or similar recipe? What did you think?
This post is brought to you by MightyNest. All opinions are 100% my own.