We are in full blown summer mode and if you’re lucky enough to have a garden, you probably have zucchini coming out of your ears.
I don’t have a garden but my mom does and she’s nice enough to give me some of her zucchini’s now and then. I’m a big fan of throwing zucchini into breads, muffins, and cookies for some extra nutrition.
I looked for a healthier, clean eating zucchini muffin recipe but most of the recipes I found included processed sugar or other ingredients I didn’t think were necessary.
I decided to just try out my own recipe and I’m happy to report they turned out perfect. Soft, fluffy, and full of that homemade goodness. Plus they make your home smell like a bakery!
Alright, alright enough chit chat. Here’s the recipe for these clean eating zucchini muffins! As always if you like this recipe please share it!
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Clean Eating Zucchini Muffins
- 1 1/2 c shredded zucchini, with some of the liquid pressed and drained
- 1 egg
- 1/4 c raw honey
- 1/4 c pure maple syrup
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil or grass fed butter
- 1 tsp baking soda
- Hefty dash of cinnamon (I like a stronger cinnamon flavor, you can do as little or as much as you prefer)
- 1 1/2 c Kodiak Cakes Power Cakes mix
- 1/2 c dark chocolate chips (try Lily’s brand for a sugar free option)
- After shredding the zucchini, press and drain some of the liquid out. Mix the wet ingredients with the zucchini. Add the Kodiak Cakes, cinamon, and baking soda and mix well. Fold in chocolate chips.
- Pour into a greased or lined muffin tin. It should make about 12 muffins. Bake at 350 degrees for 18-22 minutes until a fork comes out clean and the tops are golden.
- Let cool and store in a glass container to prevent them from drying out. Enjoy!
Hope you enjoy these tasty little muffins and let me know what you think! If you’re a fan of muffins in general, you might like these Costco copycat double chocolate muffins or these banana chocolate chip muffins.