zucchini spice mini muffins
If you squeeze the grated zucchini first, you can use up to 3 cups of zucchini in this recipe. Potential add-ins: 3 tablespoons ground flaxseed, 1 cup chopped pecans or walnuts, 1/2 cup mini chocolate chips.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 mins
Ingredients
Scale
- 3 eggs
- 1 cup brown sugar
- 1/2 cup canola oil
- 1/2 cup orange juice
- 1 teaspoon almond extract
- 2 1/2 cups whole-wheat flour (or a blend of whole-wheat plus regular)
- 3 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cloves
- 2 cups shredded zucchini
Instructions
- Preheat oven to 350 degrees F. In large bowl, beat eggs, brown sugar, oil, orange juice and extracts. Set a wire sifter over the bowl and pour in dry ingredients. Sift in and mix well. Stir in zucchini plus any add-ins.
- Fill greased mini muffin cups two-thirds full. Bake at 350° for 10-12 minutes or until toothpick inserted near the center comes out clean.
- Store in fridge for up to a week or freeze in zip-top bags.
Find it online: https://foodlets.com/2014/08/11/zucchini-spice-mini-muffins/