Recipe – Briand DNA Approved Zucchini Muffins

This past week, my husband came home from a visit with his aunt and uncle who have been growing vegetables in their own backyard garden for years. They generously gifted us with a summer squash and the biggest zucchini I have ever seen! After I got over the initial shock of how ridiculously large this thing was, I got to work and started pinning away searching for fun recipe ideas. Lo and behold, I came across the winner – zucchini muffins – and even though we still have over 90% of the massive vegetable left, the end results were totally worth the minimal effort of baking these from scratch!

Ingredients:
• 1 large egg, beaten
• 1/2 cup coconut sugar
• 1/4 cup maple sugar
• 1/2 cup olive oil (or 1/4 cup olive oil and 1/4 cup applesauce)
• 1 cup grated zucchini
• 2 tsp vanilla
• 1-1/2 cup Cassara flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
•1/2 tsp salt
• 2 tsp cinnamon
• 3/4 cup nuts*

*We substituted the nuts for chocolate chips since my daughter is allergic to peanuts/tree nuts

What to do:
First things first, grab a cute assistant!

DSC_0048
• Pre-heat oven to 350°
• Combine egg, sugars, and oil (or oil/applesauce mixture), zucchini, and vanilla
• In a separate bowl, combine Cassara flour, baking powder, baking soda, salt, cinnamon, and chocolate chips (or nuts)
• Pour wet ingredients into dry ingredients. Mix until combined, being careful not to over mix
• Fill muffin tops to the top (This recipe originally yielded 6 large muffins the first time we made them. I quadrupled the ingredients to yield 24 muffins, shown below)
• Bake for around 17 minutes, checking frequently (A butter knife will come clean from the center when muffins are done)
• Cool 5 minutes before serving (Try to keep your patience when your toddler asks you every 30 seconds if she can eat the muffins yet)

These muffins were a great way to use up some of our supply of zucchini and a great activity to do with a toddler! It took us about 35 minutes from start to finish for prep time, and about 17 minutes to cook them completely. Marleigh sampled one as a “snack” after dinner and we wrapped the rest in foil for breakfast the next morning and to share with family on our vacation this past week. They were a big hit!

As for the rest of the zucchini… Do you have any tried and true recipes we can try? Leave a comment below!


 

You can find the original recipe for chocolate chip zucchini bread here. Ingredients were substituted with “Briand Approved” healthy alternatives!

 

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