Zucchini has taken over my life. I absolutely hate wasting food, so that huge zucchini from my realtor has ended up in salads, sandwiches, smoothies, and now baked goods over the past few days. What a versatile vegetable! 😉
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/4 cup ground flaxseed meal
- 1/4 cup sugar
- 2 cups shredded zucchini
- 1/3 cup maple syrup
- 1/4 cup canola oil
- 1 egg
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 1 tsp baking soda
- Pinch of salt
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- Preheat oven to 350*F.
- Combine all ingredients in a large mixing bowl. Blend well.
- Coat muffin tin with non-stick cooking spray.
- Fill muffins tin 3/4 full with batter.
- Bake for 20-25 minutes until tops are golden brown.
- Allow to cool before serving.
These muffins taste just like fall. For some reason, they remind me of the muffins from the Ocean Breeze Cafe in Newport, Rhode Island. They’re thick and hearty, but sweet and delicious– just the way a muffin should be.
For breakfast, I paired two Zucchini Muffins with a hard-boil egg and some red grapes.
I also enjoyed some caramel-flavored iced coffee with soy milk.
I received my second round of book edits last week, so I’m spending the rest of today tackling them. I think I’m getting close to end of edits!
Custom Banner Winner
Thanks to everyone who entered the raffle to support Team In Training and win a custom banner from Adjacent Concepts. Mal and I really appreciate the support! Here’s your winner: Gabriela Benner!
Congrats, Gabriela!! Please email me at firstname.lastname@example.org to claim your prize.
Question of the Day
Finish this sentence:
I never thought I’d…
P.S. I’ll have an update on the house this afternoon! Stay tuned! 😀