So last week, I told you that I’m loving baking so much, that I’ve decided to start sharing my favourite baking recipes from all around the world. I also shared a more traditional recipe that has been passed down throughout my family. If you haven’t read it, check out my ‘Easy Amaretti Biscuit Recipe’ post – I’m sure you’ll love it! This week, I’ve decided to share a more contemporary recipe for Wholegrain Zucchini Muffins that is perfect for those always on the go (yes, this totally applies to me!). I find that between working, blogging, maintaining my fitness regime and socialising, it can be incredibly difficult to maintain a healthy and balanced diet. When thinking of what to make for lunch this week, I had a simple brief for my recipe – it needed to be:
- Quick and simple
- Something that I could make a batch of for the week
- Healthy – oh, I’m mostly a plant-based eater, so veggies are a must!
With these requirements in mind, I came up with this Australian contemporary recipe, which I hope you’ll love. So let’s get started!
Wholegrain Zucchini Muffin Recipe
Makes approximately 12 muffins
- 2 1/4 Cups (10 oz) White Whole Wheat Flour
- 1 Tbsp. Baking Powder
- 1/2 Tsp. Salt
- 2 Large Eggs
- 1/2 Cup (4 oz) Melted Coconut Oil or Butter
- 3/4 Cup Shredded Cheddar Cheese
- 1 Cup Shredded Zucchini (squeeze out excess liquid)
- 1 Cup Whole Milk
- Preheat your oven to 400 degrees.
- Combine the eggs and milk together. Beat them well with an electric mixer set on medium speed.
- Mix in the flour, baking powder and salt.
- Add the coconut oil, milk and flour mixture together. Kneed together until they have just combined.
- Add in your zucchini and cheddar cheese (you can use a variation to cheddar if you wish!).
- Using a spoon, scoop even amounts of the muffin mixture into a greased muffin tray.
- Bake at 400° for 16-19 minutes.
- To check if the muffins are cooked, use a tooth pick or long skewer to poke into the middle of each muffin, Once you remove the skewer, it should come out clean.
- Let the muffins cool for approximately 15-20 minutes and serve with either a side salad or soup 🙂
**Please note that this recipe is not vegan and will contain dairy, animal-based products and nuts. If you are vegan, you can substitute the eggs and milk with Coconut oil!
I hope you enjoy making this recipe as much as I did. If you tried this recipe at home, I’d love to hear what you think! Please leave us comment below 🙂