Monday, September 10, 2012

Zucchini Spice Muffins {Muffin Monday}

Good Monday morning to you! Zucchini are abundant in our garden as they likely are in yours, so here's another delicious way to enjoy some of the late-summer garden's goodness...



Zucchini Spice Muffins
makes 12 muffins

2 c. whole wheat pastry flour
1 t. sea salt
1.5 t. baking powder
1/2 t. baking soda
1 t. cinnamon
1/2 t. ground cloves
1/3 c. organic whole cane sugar
3/4 c. walnuts or pecans, lightly toasted
1 c. shredded zucchini
1 egg
1 t. real vanilla
1/2 c. milk
1/3 c. coconut oil or butter, melted

Preheat oven to 400F and line muffin tins with paper baking cups or lightly grease using coconut oil. Measure the flour, sea salt, baking powder, baking soda, cinnamon, cloves, and sugar into a large mixing bowl; stir with a whisk to blend. Stir in toasted nuts, then fold in shredded zucchini to coat. Set aside.

In a separate bowl, whisk egg until frothy; stir in vanilla and milk, then slowly whisk in melted coconut oil.

Add wet ingredients to dry ingredients; stir just until moistened -- don't over mix your muffins! Fill prepared muffin cups 2/3 full. Bake for 18 - 20 minutes; check with a toothpick to be sure they're done. Cool slightly before removing muffins to a wire rack. Enjoy warm with butter along with a cup of tea. :)



Bon appetit!

Visit our Muffin Monday page for more deliciously healthy muffin inspiration!

~Lisa

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5 comments:

  1. These sound REALLY good! Have you ever tried using sucanat in place of regular sugar? It gives the food a slight molasses taste, but you might like it with these other spices mixed in (it would compliment the cinnamon and cloves). I'm going to give these a try this week.
    Thanks for sharing it on the Barn Hop!
    ~ Amy

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    Replies
    1. Amy, we always use either sucanat or an organic sugar from Wholesome Sweetners -- never regular sugar. :) I honestly can't remember which one we used when this particular batch was baked, but I heartily recommend the sucanat and agree with you that it would compliment the cinnamon and cloves rather nicely. Thanks for your kind words and taking the time to comment, Amy. Blessings to you, ~Lisa

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  2. I love using zucchini in muffins and quick breads, particularly when there are nuts involved! Your zucchini spice muffins look and sound delicious.

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    Replies
    1. Thanks, April, for taking the time to stop by here; you're sweet comments are always an encouragement to us! Blessings, ~Lisa & AnnaLynn :)

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  3. With a chill in the morning air, muffins begin to enter the scene more and more, zucchini muffins are one of my favorites. These sounds really yummy! Thanks for sharing on Hearth & Soul Hop. :)

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Thanks so much for visiting; your kind thoughts and questions are always welcome. :)

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