Sweet & Savory Zucchini Muffins
Moist and yummy these easy to make muffins are a perfect treat for snacking and gifting. I love that the batter keeps for several days making it easy to whip up a batch for weekend guests. Around the holidays I put the batter in pretty paper loaf pans and wrap I cellophane bag and pretty ribbon.
- 4 cups grated zucchini
- 1 tsp kosher salt
- 4 cups organic whole wheat flour
- 2 tbsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1 tsp baking powder
- 1 tsp baking soda
- 4 large eggs
- 1/2 cup expeller pressed coconut oil or melted coconut oil
- 1 cup organic whole milk kefir
- 3/4 cup honey
- 2 tsp vanilla extract
- 1 cup bittersweet chocolate chips - optional
Preheat oven to 375 degrees
Place grated zucchini in a bowl and sprinkle with kosher salt. Mix well. After an hour squeeze out excess water placing zucchini in a strainer and gently pressing with a kitchen towel.
Combine all dry ingredients in a large bowl.
Beat eggs with a fork until well mixed, add coconut oil honey, vanilla and kefir. Combine well.
Add egg mixture to bowl with dry ingredients and stir until combined.
Stir in zucchini and chocolate chips if desired.
Spoon batter into greased muffin tin or tin liners.
Bake for 20 minutes or until a tester comes out clean.