I like to use green zucchini in tomato sauces and stirfry dishes, but I never know what to do when I get yellow zucchini in the farm box. So I thought I’d grate it up and make some yellow zucchini muffins. Hidden vegetables! These muffins also have oats and cinnamon in them, and will make your house smell delicious.
Ingredients
1 1/2 cups flour
1 1/2 cups rolled oats
1/2 cup packed brown sugar
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 yellow zucchini (1 cup), grated
2 eggs, beaten
1 cup soy milk
1/3 cup canola oil
1 tsp vanilla
Directions
In a medium-sized bowl, mix the flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon. Separately, grate the yellow zucchini.
Add the grated zucchini to the oat and flour mixture, and mix well. Then add in the eggs, soy milk, canola oil, and vanilla. Stir just to combine, do not overmix. Fill 12 lined muffin cups with the batter.
Bake the muffins at 350F for 20-22 minutes, until the top springs back when you press on it and a skewer inserted into the middle of the muffin comes out clean. Cool on a wire rack and enjoy warm, or store in the fridge or freezer in an airtight container.
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