This recipe, adapted from the Smitten Kitchen’s recipe, is a family favorite. So much so that for years I would grate and freeze zucchini to make sure I always had some on hand so that I could easily throw together a batch of these muffins.
3cupswhole wheat flour (I like the white whole wheat from King Arthur Flour, use wheat/gluten-free, if needed)or use spelt flour
1/2cupdried cranberries, raisins, or chocolate chipsoptional
Preheat the oven to 350 degrees. Spray or grease a muffin tin or line with liners.
In a large bowl, whisk together the eggs, oil, butter, sugar, and vanilla.
Then whisk in the cinnamon, salt, baking soda, baking powder, and nutmeg.
Stir in the grated zucchini followed by the flour, until just combined. Add in any of the optional ingredients you are using.
Distribute the batter evenly amongst your muffin cups and bake for 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
Cool on a cooling rack and serve immediately, pack in an airtight container and store at room temperature for up to 5 days, or freeze in a freezer bag for up to 3 months. To reheat, microwave for 25 - 30 seconds.
Do Ahead or Delegate: Beat and refrigerate the eggs, combine the cinnamon through the nutmeg, grate the zucchini, chop the nuts if necessary, or fully prepare and store or freeze the dish.Scramble Flavor Booster: Use the optional mix-ins and/or double the nutmeg.Tip: Got leftover grated zucchini? Freeze one cup portions in Ziploc bags and then add to baked goods, soups, or stews for added nutrition.Nutritional Information Per Serving (% based upon daily values): Calories 160, Total Fat: 9g, 14%; Saturated Fat: 3g, 16%; Cholesterol: 30mg, 10%; Sodium: 109mg, 5%; Total Carbohydrate: 18g, 6%; Dietary Fiber: 2g, 7%; Sugar: 7g; 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!