Zucchini Muffins


For the past year I have been harassed by my friend Nicole about making zucchini bread.  Mind you, I don’t bake to save my life and can honestly say that I don’t even have a recipe for zucchini bread, after getting  a bunch of fresh zucchini from Flowers by Camille, I decided to keep the love going and finally make Nicole the zucchini bread she has been nagging me about while also taking per paddleboard virginity.  Nicole is quite an inspiration with a 100 pound weight loss, can you even imagine?!?  Much like me, she pays attention to the health and fitness trends and follows a balanced diet of whole foods.  I never want to be the one to sabotague anyone’s weight loss progress.  Rather than making a loaf of traditional zucchini bread, this recipe uses only minimally processed ingredients.  Hearty and lightly sweet these muffins are pre portioned to prevent any extra nibbling.  Nicole ended up bailing on the paddleboarding, who was I to complain?  I was left with a few batches of these whole grain beauties!

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  • 2 cups of whole wheat flour (I like Bob's Red Mill Brand)
  • 1/3 cup of honey
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 egg
  • 2 tbsp coconut oil, melted
  • 2 mashed bananas
  • 1 1/2-2 cups of grated zucchini (about 2 large zucchini)
  • Servings: 18
  • Difficulty: easy


  • In a large mixing bowl, add the flour, baking soda, cinnamon and nutmet and combine
  • Mash the banana with the zucchini in a separate bowl, add the reamining ingredients and combine  until a wet batter forms
  • Combine the ingredients of both bowls and stir until a thick batter forms
  • Place into a lined muffin tin and bake at 325 for 20 minutes or until a tooth pick inserted comes out clean
  • Let cool for 15 minutes before enjoying


  • Calories:  98
  • Carbohydrates:  18 grams
  • Fat:  2 grams
  • Protein:  2 grams
  • Fiber:  2 grams

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