This recipe originated from The Tampa Bay Times Cook Club. We modified the recipe a bit (less maple sugar and added walnuts). They can be served along soups, salads, or as something different from bread with your main course. Breakfast muffin? Absolutely! These muffins freeze really well too!
Zucchini and Walnut Muffins
Servings: 16
Calories: 268kcal
Equipment
- 2 regular size 8 cup muffin tins
Ingredients
- 3 cups grated zucchini about 2 whole zucchini
- 2 beaten eggs
- 2 tsp vanilla
- 1 cup olive oil
- 1/3 cup real maple syrup
- 1/3 cup honey
- 1/3 cup chopped walnuts
- 1 1/2 cup whole wheat flour
- 1 1/2 cup all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
Instructions
- Preheat oven to 350°.
- In a mixing bowl, combine zucchini, eggs, vanilla, olive oil, maple syrup and honey. Stir gently, set aside.
- In a large mixing bowl, combine the walnuts, flours, baking soda, baking powder, salt and cinnamon.
- Stir to combine and make a well in the middle. Pour the wet mixture into the well and stir just a few times until barely combined (about 15 stirs).
- Pour the batter in 2 muffin tins greased with nonstick cooking spray.
- Bake for 20 minutes or until muffins are golden at the top and spring back when pressed.
- Cool on a wire rack.
