These zucchini muffins are a super easy treat that can be made with overgrown zucchini or tromboncino squash. They are just sweet enough to be loved by children. But, not too sweet. If you wanted to sweeten them up and call them dessert, you could top them with a cream cheese icing. In our home, these muffins are kept simply delicious, not topped.
This recipe is part of our Muffin Tin Meal Prep for Lunchboxes. These are great lunchbox treats or on-the-go breakfasts. This recipe makes a decent sized batch of 2 dozen for freezing, and they freeze/thaw beautifully.
1 & 1/2 cups all-purpose flour, if you wish to leave out wheat flour, use 3 cups APF and do not add vital wheat gluten
1 & 1/2 cups whole wheat flour (I use Prairie Gold wheat flour.)
1 & 1/2 teaspoons vital wheat gluten (Added when whole wheat flour is used, to keep the muffins from being too dense.)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 & 1/2 cups sugar
- 1/3 cup brown sugar
- 3 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 3/4 cup chopped pecans or walnuts
- 4 medium or 3 large eggs.
- 1/2 cup Vegetable oil
- 1/2 cup Coconut Oil (vegetable oil can be substituted)
- 2 cups finely shredded Zucchini or Tromboncino squash
- Preheat oven to 325
- Mix wet ingredients. Start by beating eggs. Then, add in sugar and oils. Coconut oil should be at room temperature, melted–but not hot. If there are lumps of coconut oil, beat with a whisk until dissolve. Add zucchini and stir to incorporate it.
- In a separate bowl combine dry ingredients: Flours, baking powder, baking soda, salt, vital wheat gluten, cinnamon, and cloves. Mix well.
- Add the dry ingredients to the wet ingredients. When they are combined, add the chopped nuts.
- Lightly grease and flour muffin tins or use cooking spray if you prefer.
- Pour batter into greased muffin tins–filling them 3/4 of the way full.
- Bake at 325 for 23 minutes.
- Freeze for up to 3 months.