I’m always looking for new, quick, easy and healthy breakfast options for my son in the mornings, especially now that he is in kindergarten and football, he needs to start his day off right. They also pack well in a lunchbox or make a really good after school snack. You could also add in whatever you like, dark chocolate chips, flax seeds or raisins. I usually just throw in whatever I have and they always turn out good, sometimes I even put in a grated carrot or two. They are not really heavy or sweet but they have a nice texture and flavor with the fall spices.
- 3 Cups Flour
- 1/2 Tsp. Salt
- 2 Tsp Baking Soda
- 2 Tsp. Cinnamon
- 1/2 Tsp Nutmeg, Freshly Grated
- 1/4 Tsp Ground Cloves
- 2 Tsp. Vanilla
- 3.5 Cups Freshly Grated Zucchini (you can use anywhere from 3-4 cups)
- 2/3 Cup Oil or Melted Butter, I used Grapeseed Oil
- 2 Lg. Eggs, Beaten
- 1 1/3 Cup Sugar, you can use brown or regular
- 1 Cup Walnuts
Preheat your oven to 350. You can grate the zucchini in your food processor or with a box grater. In a medium mixing bowl mix sugar, oil, eggs and vanilla until combined, fold in zucchini and set aside. In a separate medium bowl mix flour, salt, baking soda, spices and mix with a whisk to incorporate and sift. Add the dry to the wet ingredients and mix until just incorporated then fold in the walnuts. I scooped the batter into paper muffin cups and filled them almost all the way up and ended up getting 17 muffins out of it. Bake for 25 minutes. You can let them cool or eat them warm with a little butter, either way you won’t be disappointed. Store in an air tight container or in the freezer or fridge.