Once again, we come to that wonderful time of year when all of us are panicking about how we can get rid of the truckload of zucchini we found in our garden. Perhaps an obstacle you are facing is that the children at your table aren't thrilled about the taste of zucchini! Time to sneak some of this squash into their lives! These zucchini muffins are a great side or dessert to add to your meal, and they are very simple to make! Just make sure your kids don't wander into the kitchen while you're making them, and they'll love these muffins without ever realizing what kind of squash they're digesting! Enjoy!
Zucchini Muffins
2 Cups whole wheat flour
1/2 Cup flax meal
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| A healthy, sweet, and hardy dessert or snack! |
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 Tablespoon ground ginger
2 Tablespoons coconut oil
2/3 Cup agave (Add more if you want it really sweet)
3/4/ Cup soymilk
1 Tablespoon vanilla extract
2 Cups Zucchini, shredded
Preheat oven to 325 degrees. Line a 12 muffin tin with paper liners, or spray with non-stick spray. In a medium bowl, combine dry ingredients. Add the wet ingredients and whisk until the batter is smooth all the way through. Mix in the zucchini. Scoop 1/3 cup of the batter into each prepared cup, almost filling it. Bake on center rack for 23 minutes. Poke with toothpick to test.
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