I got 3 huge, plump farm fresh zucchinis from my produce co-op this past weekend. And I’ve been craving warm, homemade zucchini muffins for a few weeks. So this morning I woke up bright and early to make and bake these satisfying little treats!

There is nothing more fulfilling than hand grating a zucchini!

Ingredients:

• 2 cups all-purpose flour
•  3/4 t baking powder
•  3/4 t baking soda
•  2 t ground cinnamon
• 1/4 t ground nutmeg (I suggest grating if fresh, that’s how I do it!)
•  1/2 t kosher salt
•  1/4 c melted unsalted butter
•  1/4 c vegetable oil
•  1/2 c packed light brown sugar
•  1/4 c white sugar
•  2 room temperature eggs
•  1 1/2 t pure vanilla extract
•  2 c grated zucchini (fresh)

Directions:

1. Preheat your oven to 375 degrees F.
2. Prepare your 12 c muffin tin with paper liners.
3. Whisk to combine the flour, baking soda, baking powder, cinnamon, salt and nutmeg.
4. Grate your washed, fresh zucchini and measure out 2 cups.
5. In another bowl, whisk together the melted butter, oil, sugars, eggs and vanilla until smooth. Add in the grated zucchini.
6. Combine the dry ingredients with the wet ingredients and stir until well incorporated.
7. Using an ice cream scoop, divide the batter equally into the muffin tin.
8. Bake for 18 to 23 minutes or until the muffins are golden brown.

I like to lie to myself and say this is a healthy breakfast option but it’s loaded with sugar, so not so much!!! But you’ve got a great amount of vitamin A, vitamin C, vitamin K, vitamin B6, fiber & potassium to name a few key benefits in these healthy-ish muffins!

Bon Appetit

Rachel