The final pickings of our zucchini plants went into these muffins as fall came upon the garden. Olive oil adds a lovely depth of flavor to these, and the muffins freeze well for later snacking.
Olive Oil Zucchini Muffins
- 3 cups grated zucchini (about 2 zucchini)
- 1 Tbsp Ener-G Foods Egg Replacer + ¼ cup warm water (or 2 large eggs)
- 2 tsp pure vanilla extract
- 1 cup olive oil
- 2/3 cup pure maple syrup
- 1/3 cup raw honey
- 3 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp fine sea salt
Preheat oven to 350°, line 2 12-count muffin tins with premium liners.
In a mixing bowl, combine the zucchini, Ener-g mixture, vanilla, oil, maple syrup, and honey.
In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
Pour wet over dry, stir until just mixed.
Divide batter between muffin cups.
Bake for 20 minutes, test for doneness with a toothpick in center.
Let cool for 10 minutes, then transfer to a cooling rack.
Makes about 2 dozen.