I still have a green vegetable battle on my hands when it comes to most veggies with the little man. Unless its an avocado or raw broccoli doused in ranch dressing…its a fight! Last night I decided to “sneak” some greenery into muffins.
A: Can I have one of those muffins, they smell amazing.
me: of course!
A: What’s green in this muffin?
me: Green? There’s nothing green. Just eat it!
The bakery at Publix (Floridians will know what I’m talking about) used to have great zucchini muffins, but they disappeared at least two years ago, and since then I have yet to find a good store bought replacement. This recipe is super simple and comes together in about an hour.
Makes 24 muffins
Preheat Oven to 325
3 extra-large eggs
1 cup canola oil
1 2/3 cups sugar
1/3 cup packed light brown sugar
3 cups zucchini, grated and lightly strained (about 2 medium sized zucchinis)
1 ½ cups all-purpose flour
1 ½ cups self-rising flour
1 teaspoon baking soda
¼ teaspoon baking powder
3 scant teaspoons cinnamon
1 teaspoon coarse kosher salt
¾ cup chopped raw walnuts
Line 24 muffin tins with paper liners and set aside. Add dry ingredients in medium sized bowl and mix with a fork to combine.
Beat eggs until pale yellow and frothy in a stand mixer fitted with the paddle attachment. Add eggs, sugar and oil, blend on medium speed until well blended; about 2 minutes, then add zucchini and mix on low until incorporated.
Add dry ingredients and mix on medium low speed until completely incorporated, don’t over mix. Add walnuts and mix on low for 30 seconds.
Spoon batter into paper lined muffin tins until they are 2/3 full. Bake on 325 in the center of the oven for 25-28 minutes, or until the tops are firm and they are starting to brown at the edges.