The Best Zucchini Muffins

If you have ever grown zucchini then you know why this recipe was created! You can only eat so many stuffed zucchini boats and Korean Pancakes before you begin to wonder why you grew it in the first place. While trying to figure out a way to use the abundance of zucchini in my garden this year, I created this recipe. The good news is that it makes the best zucchini muffins ever! They are amazing and even freeze well for later. Shred some of that extra zucchini and try making a batch today!

The Best Zucchini Muffins start with freshly shredded zucchini. This recipe creates a sweet and delicious muffin that isn’t dry because it uses the moisture in the zucchini. There is no need to drain or remove the liquid from the shredded zucchini. It is needed for this simple muffin recipe. In fact, I think that is what actually makes these muffins so amazing. So skip the hassle of straining or draining the liquid from the zucchini and taste the difference!

Before I go farther, I should also mention that these zucchini muffins are vegan and contain less refined sugar than most muffin recipes. I use a 1/4 cup of Organic Brown Sugar as a sweetener along with a 1/4 cup of Organic Coconut Sugar to make 12 muffins. This means the overall refined brown sugar per muffin ends up being around 4 grams. Many other zucchini muffin recipes call for at least 1 cup of sugar. Stay away from those or reduce the sugar content. That is more like a cupcake than a muffin and way too much sugar!

In addition to zucchini, these muffins also have chopped organic walnuts and dried cranberries. Walnuts are a superfood full of good healthy fats. I am so thankful, I love them. Even the shape of the walnut gives away that they are good for brain health. They are shaped like the brain, pretty unreal when you stop and think about that. Walnuts are a good source of Omega 3’s, contain antioxidants, and are anti-inflammatory. They’re both heart healthy and good for your brain and memory.

Cranberries contains vitamins and antioxidants as well. I guess that is not surprising considering cranberries are related to blueberries. They are commonly used to treat kidney and bladder issues. They’re also heart healthy and may help lower blood pressure and cholesterol. The nutritional difference between fresh cranberries and dried cranberries is virtually the same. The dried cranberries in this recipe have just been dehydrated. Some dried cranberries also contain added sugars. If possible, use unsweetened dried cranberries to keep the sugar content as low as possible.

Ingredients:

Here is a list of everything you will need to make the best zucchini muffins ever:

• Organic All Purpose Flour
• Organic Cinnamon
• Baking Powder
• Baking Soda
• Sea Salt
• Shredded Organic Zucchini (with liquid)
• Organic Coconut Sugar
• Organic Brown Sugar
• Organic Almond Milk (or milk of your choice)
• Flax Egg
• Refined Organic Coconut Oil
• Vanilla Extract
• Dried Cranberries
• Organic Walnuts

Kitchen Equipment

• Stand Up Mixer
• Large Mixing Bowl
• Whisk
• Muffin Tin (Mini or Regular 12 count)
• “If You Care” Mini or Large Baking Cups
• Cooling Rack

Start by pre-heating your oven to 400 degrees (375 convection).

Line either a mini or regular muffin tray with baking cups. I love using the baking cups by the brand “If You Care”. They work perfect every time and your baked goods will never stick to the liner or the pan. FYI: I use these because they never stick and make clean up easy, NOT because I am paid to tell you my favorite baking liners!

Next, shred one or two organic zucchini’s. You need a total of 2 cups of shredded zucchini, including the liquid that naturally occurs when you shred it, to make this recipe for 12 muffins. Save the liquid. You need it for this recipe!

Add the shredded zucchini, along with the liquid, to the bowl of a stand up mixer and add 1/4 cup Organic Brown Sugar, 1/4 cup Organic Coconut Sugar, and 1 teaspoon of Vanilla Extract. Mix well to combine.

Now for the flax egg, mix 2 tablespoons of flax meal with 3 tablespoons of hot water and allow to gel on the counter for a few minutes. Once it begins to thicken, add it to the zucchini mixture along with 2 tablespoons of warm Organic Almond Milk (or milk of your choice). Mix to combine.

Next, melt 6 tablespoons of refined organic coconut oil and add to the zucchini mixture. Mix at medium speed for a few minutes to combine.

In a separate large mixing bowl, combine the dry ingredients: 1 1/2 cups of Organic All Purpose Flour, 1 teaspoon Baking Soda, 1 teaspoon Baking Powder, 1 teaspoon Organic Cinnamon, and 1/2 teaspoon Sea Salt. Mix with a whisk to combine. Add the dry ingredients to the zucchini mixture and run the mixer on low just until they are combined. Do not overmix!

Chop 1/4 cup of Organic Walnuts and 1/4 cup of Dried Cranberries. Remove the bowl from the mixer and stir in the walnuts and cranberries by hand. Just a enough to evenly distribute them in the muffin batter.

Using a soup or tablespoon fill the baking cups about 3/4 of the way full. This muffin recipe will make about 12 regular size muffins or 36 mini muffins. Bake at 400 degrees (375 convection) for 5 minutes and then reduce heat to 375 (350 convection) for an additional 18-20 minutes.

Remove the muffins from the oven and as soon as they are cool enough to touch, place the best zucchini muffins on a cooling rack. Look at these! They are made with whole foods and real ingredients that you can see in every muffin.

Allow to completely cool before storing in an air tight container on the counter. These muffins are shelf stable for 1-2 days, in the refrigerator for up to a week, or freeze and enjoy later. They make a great grab and go breakfast option. If you end up with extras and freeze them, all you have to do is set a frozen muffin on the counter the night before and it will be ready for breakfast the next morning.

Below you will find the my recipe for the Best Zucchini Muffins Ever. As always, I encourage you to use this recipe as inspiration to create your own variation. Please give this recipe a try first though. It’s a good one!

Remember to be creative with your food. It doesn’t have to be complicated and there is inspiration all around you. Try making a batch today. Even if you think you don’t think you like zucchini muffins, you may enjoy these!

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