my new favorite breakfast treat

ImageI have another tasty treat to add to your arsenal of zucchini recipes.  Just when I think I have my zucchini under control, someone will walk in from outside with another armful.  Thankfully, I’ve come across a few new recipes calling for this never-ending squash.  Technically it’s a muffin recipe, but boy you just may need to file it with your treat recipes, it’s that good.  The original recipe comes from Brandy over at Marathon Mom.  I tweaked it just a tad. 

Carrot Zucchini Muffins

2 1/4 cup whole wheat flour

1 cup dehydrated cane juice

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1/4 teaspoon ground cloves

3/4 cup shredded carrots

3/4 cup shredded zucchini

1/2 cup walnuts

2/3 cup coconut oil

1/2 cup milk

2 eggs

1 Tablespoon wheat germ

Preheat oven to 350 degrees.  Combine dry ingredients.  Add the zucchini, carrots and walnuts, and mix until they have a nice little floury cover.  Add the remaining ingredients and stir just until moistened.  For regular muffins, bake for about 20 minutes.  For mini-muffins, bake for about 12-15 minutes. 

That’s it.  Start to finish they take about 30 minutes (well, maybe a little longer if you have to shred your veggies.  I did that the day before.)  Regardless, totally yummy and well worth the time.  Enjoy.

 

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