As she was going out of town, a neighbor stopped by with an armload of summer squash—a welcome gift that meant I suddenly had to come up with a way to use a whole lot of squash! I have always been a fan of zucchini muffins, but wanted something a little less sweet that still had plenty of flavor. I created a lemon and rosemary combination that was an immediate hit!
2Tbsp. fresh rosemaryminced (about 1 Tbsp. after it has been minced)
1lemonzest only (about 1 Tbsp.)
3cupswhole wheat flour (use wheat/gluten-free if needed)or use spelt flour, I like the white whole wheat from King Arthur Flour
1tsp. baking soda
1/2tsp. baking powder
1/2cupchopped walnutsalmonds, or pecans (optional)
Preheat oven to 350 degrees. Spray or grease two muffin tins, or line with liners.
In a large bowl, whisk together the eggs, oil, and sugar until well combined.
Stir in the grated squash, rosemary, and lemon zest until well combined.
Add the flour, baking soda, salt, and baking powder and stir well, until all the dry ingredients are mixed in.
Fold in the nuts, if using.
Distribute the batter evenly among the muffin cups and bake for 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Cool completely on a cooling rack and store at room temperature in an airtight container for up to 3 days or freeze for up to 3 months.
Do Ahead or Delegate: Grate the squash, zest the lemon, mix the dry ingredients, chop the nuts if necessary, or fully prepare and store or freeze the muffins.Scramble Flavor Booster: Double the rosemary and/or lemon zest.Tip: If you’re looking to use up more yellow squash or zucchini, consider using it as a low-carb pasta replacement like in this delicious recipe.Nutritional Information Per Serving (% based upon daily values): Calories 174, Total Fat: 10g, 15%; Saturated Fat: 2g, 8%; Cholesterol: 23mg, 8%; Sodium: 113mg, 5%; Total Carbohydrate: 20g, 7%; Dietary Fiber: 2g, 7%; Sugar: 9g; Protein: 3gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!