Zucchini is something that grows very well in our garden. So well, that with only 3 plants we (or I…hubby won’t touch it) ate it all through the summer, shared some with neighbours, and stocked the freezer with bags of grated zucchini for baking.
For the last three years I have frozen enough zucchini to bake muffins and breads all through the winter.
And then I forget about it.
And much of it is still waiting for me when I go to freeze the next batch the following year. (I know, I know, sometimes I think I’m hopeless too….)
But not so this year! I made it my mission to test out new recipes this winter and to use up what was in my freezer BEFORE the first yellow zucchini blossoms appeared this summer.
And so it was that I have discovered my new favourite zucchini muffin recipe. It’s based on one found in “Cook Once a Week: Eat Well Every Day” by Theresa Albert-Ratchford, but adapted of course to my whole grain, skip the refined sugar, baking style. They are moist and stay moist even a day or so after baking and freeze exceptionally well (and the double batch is perfect for freezing!)
Favourite Zucchini Muffins
- 3 eggs
- 3/4 cup honey
- 2/3 cup date palm sugar (this is what I had on hand, feel free to substitute whatever sugar works for you)
- 1/4 cup applesauce
- 1/4 cup sunflower oil
- 1/4 cup butter, softened
- 1/4 cup almond butter
- 1 1/2 tsp vanilla
- 1 1/2 cups whole white flour
- 1 1/2 cups whole wheat flour
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp nutmeg
- 3 cups shredded zucchini (thawed and drained if frozen)
- 1 cup raisins
- 2 Tbsp ground flaxseed
Beat the eggs, and add in the honey, sugar, applesauce, oil, butter, almond butter and vanilla.
In a separate bowl combine the flours, cinnamon, baking powder, baking soda, salt and nutmeg.
Add to sugar mixture with zucchini and stir until combined.
Fold in raisins and flaxseed.
Spoon into greased muffin tins and bake at 350 for 15 – 20 minutes.