Good morning. Happy Last Day of August.
Do you still have lots of zucchini? Are you still trying to figure out what to do with them? I know we are.
All around different blogs and websites, there are so many recipes for zucchini. Pancakes, cookies, brownies, breads and so much more.
I really like muffins and cupcakes. Sometimes I need a bit of portion control, so having one muffin or cupcake is better than taking “just one more slice” of a big cake. Sometimes I gotta trick myself.
These Zucchini Muffins are super moist. The tops actually fell in a bit when cooling, and I was so worried that they did not come out okay. But honestly, they taste AMAZING!! No one will ever know there are veggies packed in these tasty little treats.
Sometimes we bake something, and it does not turn out “perfect.” On this blog, I want to share with you everything that goes on my table. Sometimes the tops fall back in a bit after cooling. Its okay. They taste great, have wholesome ingredients, and will still put a smile on my family’s faces.
- 1 cup oat flour
- 3 Tbsp coconut flour
- 1 cup coconut sugar
- 1/2 cup shortening
- 3/4 cup coconut yogurt, unsweetened
- 3 eggs
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 medium zucchini shredded, about 1 cup
For the topping:
- 4 Tbsp oat flour
- 2 Tbsp coconut sugar
- 3 Tbsp shortening
Preheat the oven to 350’F. Generously grease a muffin pan. Set aside.
For the muffins, mix the flours with soda and salt. Set aside.
Cream the shortening with the sugar, adding in eggs one at a time. Fold in the zucchini.
Add the dry to the wet and fold in.
Lastly fold in the yogurt.
Mix all ingredients for the topping in a small bowl.
Fill each muffin 3/4 of the way up the pan. Drop on pieces of the topping onto each muffin.
Bake 25-35- minutes, rotating the pan half way through cooking. The muffins are ready when a toothpick inserted in the center comes out clean.
Cool completely in the muffin pan.
What will you make with your extra zucchini?
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