This year has been keeping me more busy than expected, which means it is mid-July and I haven’t yet made any jam. It’s a different busy from last summer, since I have no running races to train for, which means I’m not exactly sure where all my time is going but I am glad it isn’t all going to running insane weekly amounts. Relaxation-Summer-2016 is pretty alright.
In a recent inventory of my freezer, preparing for the upcoming purchase of many bushels of peach seconds and tomatoes and other summer likelies, I discovered a ziplock bag tucked away in back…full of frozen zucchini from the end of last summer. After a defrost and a quick blend in my food processor, I whipped most of the zucchini puree into so many of the most delicious muffins…while drinking coffee and listening to the news before work. Honestly, why don’t I do this more often? I’m not one to usually eat sweet baked goods for breakfast (I prefer eggs or oatmeal, if we’re being specific here), but I’m also not one to turn down a delicious baked good when handed to me (I see you, donuts).
There is nothing earth shattering about these muffins – but I inevitably get asked for a recipe when I post a photo of food on Instagram or Facebook, so here you are. THE most basic zucchini muffins ever.
zucchini puree muffins
yields an approx 2 dozen (that was unexpected!)
- 3 eggs
- 1 c. coconut oil (veg oil works fine)
- 2 c. zucchini puree
- 1 tsp. vanilla
- 2 c. brown sugar
- 2 c. white sugar
- 3 c. all purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. salt
Preheat oven to 350F.
Mix together wet ingredients and sugars until well blended. Fold in dry ingredients (sift together if you want. I never do.). Mix until uniform and no lumps exist. Pour into greased or lined muffin tin. Basically, do exactly what you would do with all muffins. Bake for 15-20 minutes.
(I originally baked for 15 minutes and they were still a bit too wet, so I added 5 more minutes. They could have taken a couple more minutes after that, if you like a more overbaked baked good)
Enjoy with a cup of coffee, cold or hot.