My co-worker, K, gave all of us at the office some of her garden overflow which included a beautiful head of cabbage and some zucchini. You will have to check back in a little while to see what I do with the cabbage, but I knew I wanted to bake with the zucchini. I have made zucchini bread in the past before and really enjoyed it, but this time I decided to search for a different recipe. When I found this muffin recipe at Weelicious, I knew it was the one I wanted to try since I could include honey made by my father-in-law and his cousin. There is nothing like eating local if you can!
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, whisked
1 teaspoon vanilla
1/3 cup vegetable or canola oil
2/3 cup honey
1 1/2 cups zucchini, shredded (I used one medium zucchini.)
Preheat your oven to 350 degrees and put liners in a muffin pan. This recipe made 12 regular sized muffins. Combine the dry ingredients in one bowl and the wet ingredients in another. Then pour the wet into the dry and stir just until combined. This is called the “muffin method” and keeps the muffins from becoming too tough and dry.
Fill the muffin cups about half full and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let cool and enjoy! These make a great breakfast with a glass of orange juice on the side.