Honey and Olive Oil Zucchini Muffins

Serves: 16

When I eat a muffin, I want big puffy tops, moist texture, not too dense and not too light, and light golden brown. These fit the bill and they are healthier for you!

Prep Time:
Cook Time:
Total Time:


3 cups grated zucchini About 2 whole zucchini
2 beaten eggs
2 teaspoons vanilla extract
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


Preheat the oven to 350 degrees. In a mixing bowl, combine the zucchini, eggs, vanilla, olive oil, maple syrup, and honey. Stir gently until mixed; set aside.

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. 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 I try to limit myself to 15 big around-the-bowl stirs.

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

Source: pinchofyum.com

Add Recipe to Cook'n

blog comments powered by Disqus