With fresh strawberries and zucchini popping up in gardens or farmer’s markets all over, you might as well make some tasty treats! This recipe is perfect for muffins or bread!
One thing about summer that is SO rough for me is the heat in the kitchen. I love to bake and, even with the air on, in the summer my kitchen turns into a sauna. Today, I decided I wanted muffins and I didn’t care how much I had to sweat to get them!
We’re heading off for vacation next week, so I’m determined to leave a spotless, empty fridge. I planned on making banana muffins, but the zucchini and strawberries called my name. I love zucchini bread that is sweetened up with a berry or banana.
One tip when you’re baking with zucchini: make sure you shred it, then allow for some of the liquid to be strained. Otherwise you’ll have quite a bit of extra liquid in your baked good–aka, soggy muffins. I found a super handy little red strainer at the Dollar Tree that is always by my sink. It’s perfect for beans, fruit or any small straining needs. After shredding the zucchini, I press it in the strainer with a spoon and all of the excess liquid is removed.
- 3 Cups Flour
- 1 Tablespoon ground flax
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 3 eggs
- 1 cup sugar
- 1/2 cup coconut oil , melted
- 1 teaspoon vanilla
- 1/2 cup unsweetened applesauce
- 1 banana , mashed
- 1/2 cup vanilla Greek yogurt
- 1 cup zucchini , shredded and strained
- 1 cup finely chopped strawberries or mashed
- Cinnamon Sugar to sprinkle on top
Preheat oven to 350º. Add liners to a muffin tin, or spray with Pam.
In a medium bowl, mix dry ingredients: flour, flax, cinnamon, baking soda, salt and baking powder and set aside.
In a mixer bowl, add sugar and coconut oil. Mix until creamy. Add eggs one at a time.
Slowly add vanilla, banana, yogurt and applesauce. Mix on medium speed until smooth.
Now add dry ingredients, mixing only until incorporated.
Fold in zucchini and strawberries.
Spoon into muffin tins, filling only 3/4 full. Sprinkle with cinnamon-sugar.
Bake 18-20 minutes, or until golden brown.
Allow to cool on a cooling rack.
Substitute blueberries, blackberries or extra banana.
After baking, be sure to place on a cooling rack, then store in an air tight container. They’re freezer friendly too! Although these are still baked, I love that they’re “healthified” with Greek yogurt and flax. The ground flax is completely optional, but I love to add it to baked goods to add extra fiber in our diets. It’s easily found on Amazon or in bulk sections at grocery stores! I love bulk bins at Fresh Thyme–they save SO much money, especially the spices!
How is your garden growing this year? Do you have an abundance of fresh produce popping up?
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