Zucchini Olive Oil Muffins

6/16/2015

Zucchini Olive Oil Muffins

I started with a base of my mom's muffin recipe and worked from there to discover this final muffin recipe. Olive oil replaces the butter and applesauce and honey allowed me to cut down on the sugar amount. These came out moist and mildly dense. They are great for a quick breakfast, toasted with a little butter or jam. Also a hearty snack throughout the day.

The Ingredients:

3 Cups Zucchini, skin on + shredded
3 Eggs
1 Cup Olive Oil
1/3 Cup Apple Sauce
1/4 Cup Honey
3/4 Cup Sugar
1 1/2 Tablespoons Pure Vanilla Extract
1 Cup Rolled Oats, pulsed in processor
3 Cups Flour (can sub for GF)
1 1/4 Teaspoons Salt
1 1/2 Teaspoons Allspice
1 Teaspoons Cinnamon
1/2 Teaspoon Baking Powder
1 Teaspoon Baking Soda

The Steps:
Pre-heat oven to 350
Makes approx. 20 muffins

1) Shred the zucchini, set aside. Then combine all the wet ingredients in a large mixing bowl: eggs, olive oil, apple sauce, honey, vanilla. Add in the sugar, salt, allspice, and cinnamon.

2) Place the oats in a mini-chopper or food processor and blend until it's a very course flour. It's ok if there still are some oats not fully ground.