Honey and Olive Oil Zucchini Muffins
Total Time
35 minutes
Prep Time
15 mins
Cook Time
20 mins
Rating
4.9 out of 5 stars
(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
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Preparation
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.
Step 7
Save recipe for the next time?
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.
