Zucchini Muffins

by Suzanne on June 21, 2014

in Appetizers and Snacks, Breakfast

Zucchini muffins | you-made-that.comSummer is the time of year that home gardens flourish with mostly tomatoes and zucchini because they are two of the easiest things to grow. I used to garden for several years, but I am usually gone half of the Summer, so for now I have given up vegetable gardening. Although I am currently not gardening, I do love it when my friends share from their home  gardens and I will always take zucchini and tomatoes.

Zucchini muffins | you-made-that.comZucchini can be used in so many things sweet and savory, and can easily be frozen for using later on. Zucchini muffins are a great way to use some of a bumper crop of zucchini, and to get the family to eat a veggie in a new way.  Zucchini muffins are yummy for breakfast on the go, or that middle of the day snack, for a pick me up.  Zucchini muffins can be made and popped in the freezer for eating later or in lunch boxes. If you love muffins or quick bread then you will love this recipe. Customize the recipe the way you like, if your don’t like nuts then leave them out, or if coconut is not your thing no problem nix it. However you make these muffins enjoy the moist, dense, texture of these with a cold glass of milk.

Zucchini muffins | you-made-that.com

Zucchini Muffins

1/4 cup coconut oil
1/2 cup brown sugar packed
2 eggs
1 cup shredded zucchini
1 cup all-purpose flour
1/2 cup wheat pastry dough flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup chocolate chips
1/4 cup shredded coconut
1/4 cup chopped nuts

Step 1: Pre-heat oven to 350 degrees Fahrenheit. Prepare large muffin pan (six count)by spraying with cooking spray or line with paper liners.
Step 2: In a medium size bowl cream the coconut oil and the brown sugar together, add the eggs and whisk well. Add zucchini and stir.
Step 3: Put the rest ingredients in the bowl including the chocolate chips, nuts and coconut. Stir together until just combined. Fill the muffin tin with the batter.
Step 4: Bake for 20-25 minutes or until a toothpick inserted comes out mostly clean.

Zucchini muffins | you-made-that.com

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1 Carol June 22, 2014 at 9:35 pm

I just decided at the last minute to plant some zucchini plants. So I did find some pretty good sized ones.
So this is falls right into my mind set. I like the addition of the nuts and the coconut. I don’t think I have tasted a version quite like that. It sounds a wonderful addition.

2 Suzanne June 29, 2014 at 6:37 pm

Thanks Carol, the coconut and nuts do make these muffins tasty and hard to resist.

3 Chris @ The Café Sucré Farine June 24, 2014 at 2:15 pm

These sound and look wonderful Suzanne. I can never have enough zucchini recipes. These muffins would make a great breakfast on the run.

4 Suzanne June 29, 2014 at 6:41 pm

Thank you Chris, I do love zucchini bread so muffins just seem natural too.

5 Rachel @LittleChefBigAppetite June 30, 2014 at 6:56 pm

I have three massive zuccs in my fridge right now – looks like I know what I will be doing this evening! 🙂

6 Suzanne June 30, 2014 at 11:14 pm

Awesome, have fun making these muffins and hope they turn out wonderful!

7 zerrin July 1, 2014 at 11:50 am

These look so tempting. Will definitely try! Pinned!

8 Abbie @ Needs Salt July 2, 2014 at 6:54 pm

These muffins look delicious! I’m totally going to have to try them once we start getting some fresh zucchini from our garden!

9 Sophie July 6, 2014 at 6:05 am

I can make these beauties using yellow & green courgettes from my own plants!

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