Zucchini Muffins Recipe (PRESERVATIVE FREE, SOY FREE, ADDITIVE FREE, ORGANIC OPTIONS)
Adapted from Better Homes and Gardens cookbook.
First, add wet ingredients:
- 1 beaten egg
- 1 cup finely shredded zucchini
- 1/4 cup olive oil
- 1 cup organic sugar
Mix together on low until ingredients come together.
Then add dry ingredients:
- 1 1/2 cups organic flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon Himalayan or sea salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cloves
Mix together until ingredients come together. Then run mixer on medium speed for an additional minute.
Divide into greased muffin pans. We actually use cupcake liners if we have them on hand because this makes a plain muffin way more fun and exciting to our kids. Oh, okay…. and to me, too!
Bake at 350 for about 15 minutes or until a toothpick comes out clean. Cool 10 minutes, then place on a wire rack until completely cooled.
These muffins are great to add to your freezer stash. We typically do a double batch so we can freeze one batch and use the other.
ZUCCHINI FREEZER TIP:
Did you know that you can freeze raw zucchini? In the summer when our garden was overflowing, we actually pre-shredded a huge amount. You do not need to drain, it will look watery, but you want that moisture going into the recipe so the end result is the right consistency. We divided the shredded zucchini into 2 cup portions for our double batch method and froze in freezer baggies. This way we always have the right amount of zucchini on hand for our zucchini muffins!
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