These muffins are a delicious way to use up August’s annual abundance of zucchini. Kids will have fun grating the zucchini and pouring the batter into muffin cups before baking. This recipe comes to us from Alysa Bajenaru of Inspired RD.
2 cups flour
2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
1/4 cup coconut oil
1/2 cup brown sugar
1/2 cup sugar, preferably palm sugar
1 teaspoon vanilla
2 cups grated zucchini
1 teaspoon lemon zest
1/4 cup chocolate chips
Kid: Whisk the flour, cinnamon, salt and nutmeg together in a medium bowl. Prepare a muffin tray by lining with 12 muffin cups.
Adult: Preheat the oven to 350. Beat the eggs, oil and sugars together on medium for about 1 minute. Add the vanilla and stir to combine.
Together: Stir the dry ingredients into the wet ingredients so that they form a batter.
Kid: Fold in the grated zucchini, lemon zest and chocolate chips into the batter, taking care to ensure the ingredients are evenly distributed. Fill each muffin cup halfway with batter.
Adult: Bake the muffins for about 30 minutes, or until cooked through. Let cool for 5 minutes and enjoy!