Here’s another delicious way to use up all those zucchini growing in your gardens this summer. This hearty breakfast muffin is packed with grated zucchini, carrots and lots of chopped pecans for added texture. I like to use olive oil in this recipe because it adds a rich, fruity flavour — but you can easily substitute any other vegetable oil. What I also love about this recipe is that these muffins bake up with a nice, crusty top. This is also a muffin that freezes very well, so perfect for school day breakfasts (which, let’s face it, are just around the corner.) How is the summer slipping by so fast?
- 2 1/2 cups all-purpose flour
- 1 cup brown sugar
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 1/4 tsp baking soda
- 1 tsp salt
- 1 tsp baking powder
- 1/3 cup ground flax seeds
- 2 large carrots, grated (1 packed cup)
- 2 medium zucchini, grated (1 packed cup)
- 4 eggs
- 1/2 cup olive oil
- 2 tsp vanilla extract
- 1/2 cup pecans, coarsely chopped
- Preheat oven to 400F. Grease a muffin tin or line with 12 muffin cups.
- In a medium mixing bowl, stir together the flour, sugar, cinnamon, nutmeg, baking soda, salt, baking powder, flax seeds and pecans.
- In a separate mixing bowl, whisk together the eggs, oil and vanilla.
- Add the grated carrots and zucchini to the egg mixture. Stir to combine.
- Stir the dry ingredients into the wet ingredients, mixing until just combined.The batter will be very thick.
- Spoon the batter evenly into the 12 muffin cups. Bake for 10 minutes.
Lower oven temperature to 350F and bake for an additional 20 minutes, until a toothpick inserted into the centre of a muffin comes out clean.
*Yield: 12 large muffins