Honey and Olive Oil Zucchini Muffins

As seen on

pinch of yum

Total Time

35 minutes

Prep Time

15 mins

Cook Time

20 mins

Rating

(37)

Ingredients

15-16 muffins

3 cups grated zucchini (about 2 whole zucchini)
2 beaten eggs
2 teaspoons vanilla
1 cup olive oil (light or mild tasting)
2/3 cup real maple syrup
1/3 cup raw honey, softened
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode

Click to complete

Step 1

Preheat the oven to 350 degrees.

Step 2

In a mixing bowl, combine the zucchini, eggs, vanilla, olive oil, maple syrup, and honey. Stir gently until mixed; set aside.

Step 3

In a large mixing bowl, combine the flours, baking soda, baking powder, salt, and cinnamon. Stir to combine and make a well in the middle.

Step 4

Pour the wet mixture from step one into the well and stir just a few times until barely combined. Overmixing makes the muffins tough and hard, so limit to 15 big around-the-bowl stirs.

Step 5

Pour the batter in a muffin tin greased with nonstick cooking spray or lined with paper cups. You should be able to get 6-8 jumbo muffins or 15-16 regular sized muffins.

Step 6

Bake for 20 minutes or until the muffins are golden brown and the tops spring back when you press on them.

Chef’s notes

You can reduce the amount of maple syrup and honey for less sweetness, but the combination of both sweeteners gives a better taste and texture than either one alone.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Honey and Olive Oil Zucchini Muffins

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Chef’s notes

More recipes by pinch of yum