Zucchini Muffins

We had plenty of zucchini this summer.  Unfortunately, it is not really loved at our house.  We all will eat it, but it isn't exactly requested. It is pretty much flavorless and can easily get mushy when cooked.  And, because there are very few things that irritate me more than throwing  good food away,  I had to find someway to put it to use.  MUFFINS!

  Typically zucchini muffins/bread have so much sugar and oil, the addition of zucchini does not suddenly make them good for you.  I have played with my recipe and find this one to be tasty and still pretty acceptable for the health conscious.

1 1/2 cup whole wheat flour
1 1/2 cup all purpose flour
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon cinnamon

1/4 teaspoon ground nutmeg 
3 eggs
1/2 cup coconut oil
1/2 cup whole plain yogurt
1 cup sugar
2 teaspoon vanilla
2 1/2 cup grated zucchini
1 cup chopped walnuts

Sift flours, sea salt, baking powder, baking soda and spices into a medium mixing bowl. In a separate bowl mix eggs, oil, yogurt, sugar and vanilla until well combined.  Add dry ingredient to the wet and mix.  Add zucchini and walnuts and fold in until well incorporated.  Do not over mix.  Pour into greased muffin liners or into a  parchment lined loaf pan.  Bake at 325 for approximate 12-15 minutes if muffins or 30-40 minutes for loaf.  Allow to cool on wire rack and place in an airtight container.  This will freeze well if storing for later consumption.    

grated zucchini

 With a little grass fed butter, these made a great after school treat for the kids.  And yes, they did request more ZUCCHINI MUFFINS!