Honey Whole Wheat Zucchini MuffinsEmily McClements
One of my favorite things about spring is getting my garden ready and planted for the summer. I love to grow my own food, and to be able to walk out into the garden to harvest fresh vegetables to have with our dinner. One vegetable that’s super easy to grow, and produces a ton, is zucchini.
Last summer we had just one zucchini plant, but we ended up with more zucchini then we had any idea what to do with! We were using zucchini in anything and everything, but still had so many leftover. Fortunately, zucchini can easily be chopped or shredded and frozen to save to use throughout the rest of year in cookies, or my personal favorite zucchini bread or muffins.
These healthy and delicious honey whole wheat zucchini muffins have no refined sugar, and are a great way to sneak some healthy green veggies to your family almost without them even knowing!
These muffins make great quick and easy breakfasts for the week because the recipe makes 2+ dozen and they also make great snacks. In fact, I made these for my kids just this past week and my daughter declared that these were the best muffins in the whole wide world and that they were even better than cupcakes! That’s quite the recommendation!
A little while later, her friend who was over for a playdate was eating her second muffin, I heard her whisper to my daughter, “You were right, these are the best muffins in the world!”
Honey Whole Wheat Zucchini Muffins
- 3 eggs
- 1 cup honey
- 1 cup butter, softened
- 3 1/4 cups white whole wheat flour
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 2 cups grated or shredded zucchini
- (1 cup nuts or raisins – optional)
Preheat oven to 325°.
Beat eggs, honey, butter and vanilla together. Stir dry ingredients together in a separate bowl, then beat into egg mixture. Add zucchini (and nuts or raisins) and stir until combined.
For zucchini muffins:
Line muffin pan with baking cups, recipe makes 2+ dozen muffins. Spoon batter into muffin cups and bake at 325° for 20-25 minutes, checking for doneness after 20 minutes because honey browns more quickly. Let cool for 10 minutes, then transfer to cooling racks.
For zucchini bread:
Pour batter into 2 greased loaf pans. Bake at 325° for 50-60 minutes. Cool 10 minutes before removing bread from pan to cooling rack.
These muffins are moist and delicious. The honey adds a nice touch of sweetness without being over sweet, and balances the wheat flour well. The best part is that because of the healthy ingredients, they don’t give you the carb and sugar spike and then crash of typical baked goods.
What’s your favorite way to enjoy produce from your garden?