I landed up with a whole lot of leftover grated zucchini after I baked my double chocolate zucchini bundt cake. I used some of it, sprinkling it over salad for two days but it still wasn’t finished. The awful miscalculation eventually paid off because the final cup was used up to make these delicious whole grain muffins.
The recipe calls for a combination of whole wheat flour and almond flour which lends a wonderful texture to the finished product. The zucchini is beautifully paired with pumpkin and maple. Baking these early morning was an absolute treat as the whole house warmed up to the wafts of maple.
This sorta healthy delight made for the perfect breakfast this morning.
- ½ cup whole wheat flour
- ¼ cup almond flour
- ¾ teaspoon baking powder
- ¼ cup traditional or rolled oats
- ¼ teaspoon salt
- ¼ cup maple syrup
- 2 tablespoons lemon zest
- 1 egg
- ¼ cup canola oil
- ¼ cup pumpkin puree
- ½ cup grated zucchini
- Preheat your oven to 350°F / 176°C and line a 6 hole muffin pan.
- In a medium bowl combine all the dry ingredients and set aside.
- In another bowl, mix all the wet ingredients except zucchini and add it to the flour mixture. Gently fold till its combined.
- Fold in the zucchini.
- Divide among six muffin liners and bake in a preheated oven for 15 minutes.
- Turn immediately onto a wire rack to cool.
Muffin Monday: Round Up
Happy Baking!
I always use my Homemade Pumpkin Puree. It is so simple and easy to make. Click on the picture below for the recipe.
Pumpkin with zucchini sounds delicious!
A wonderful combination! They must be ever so moist and fluffy.
Cheers,
Rosa
oooh, these look AMAZING!
Sounds and looks great. I am tempted to have one now, wish there was some zucchini around. I have pumpkin at home though! =) Adding a bit almond flour must be keeping the muffin nice moist for a longer period.
Oh Helene! You must try the recipe. Use carrots if you can’t find zucchini. :)
I have a hard time measuring shredded ingredients for my recipes too. I always over estimate the whole amount of veggie before I start shredding. I love how you added them to these muffins. They look delicious. I seriously need to make some pumpkin muffins with struesel this year.
I can almost smell these baking with their wonderful maple aroma! :D
Your muffins look fantastic…and I love that you added maple syrup…perfect autumnal flavor!
Mmmm, pumpkin zucchini muffins! I really like the use of almond flour and oats as well, makes a nice healthy breakfast muffin. I’ll be adding these to my list for sure!
I love your recipe! It’s so different!!! I’m bookmarking this one!! :)
Ooh, great use of pumpkin and zucchini!
YUM!! What an awesome combo!
The muffins look so pretty. :)
I love pumpkin! These muffins look scrumptious, and I love the combination of pumpkin and zucchini. Happy #MuffinMonday!
Sounds so great and gorgeous as always. The muffin appears to have a straight side, did you use a different type of pan? It’s very eye catchy!!!
Zucchini, pumpkin and maple all in one cute little muffin. Irresistible for sure.
you must know these are two of my favorite things right now. Never enough zucchini – it’s my #1 baked good ingredient. :)
Hi
Your muffin looks great!
Will have to try this
These are lovely, Anuradha! Not just the muffins but your pretty photos. I’d love to learn how to take photos like you do!
I’ve made and eaten zucchini bread before but I’ve never done muffins. These look really good!
I just LOVE your muffin Mondays :) And pumpkin? yes.
Lovely muffins this week! What a great addition with the pumpkin. I bet they tasted wonderful with the maple in there. Yum!
Ooooo… I love the puffy shape of these muffins!! The look spectacular. :)
I’ve never had this combination of flavors but I do love pumpkin so what could be bad? :)
Ahhh you’re using two of my favourite veggies in muffins. Yum.
LOVE the flavor combination! This looks like one mighty delicious muffin.
What an interesting combo! Pumpkin and zucchini!? Looks great! :)
Wow, your homemade pumpkin puree look so beautiful! I’ve seen zucchini muffins but never seen pumpkin AND zucchini combo before. I love these healthy veggie muffins and I’d love to pack these for kids’ snack for school!
I’m so bummed I couldn’t be a part of this week’s #MuffinMonday! I totally want to eat a dozen of your muffins though – I’m sure it’ll make me feel so much better! And I totally need to make that homemade pumpkin puree! I always get the canned ones.
Thses muffins sound amazing and I love the way they look. It would have never occurred to me to add pumpkin purée to these and yet I always add applesauce so this makes sense. I’m sure the flavor is incredible. I can’t wait to try these.
Yum! We didn’t have a garden this year, so I’ll have to go get some zucchini, but I have had pumpkin puree in the freezer since last fall – time to use it up!!
With the change of season, this sounds like the perfect fall breakfast! Pumpkin and maple are two of my favorite flavors for the fall!
Hi Anuradha,
I love your creativity! Lovely combination of flavors. Want these, please.
pumpkin muffins/bread is awesome, zucchini muffins/bread is awesome, pumpkin zucchini muffins is TO DIE FOR! So ready for FALL! These look amazing
These muffins are soooo cute! I love pumpkin – so great for fall.
I love baking with almond flour, and maple syrup is one of my favorite sweeteners for baked goods – I bet these are marvelous!
WOW! love this idea and Muffin Monday! We added your great recipe to our Tasty Tuesday Welcome fall list! Can’t wait to see more!
Oh my! I can’t wait to use pumpkin. This muffins looks delicious with all the vege’s :)
Yum, delicious! I want to make these :)
Pumpkin is an interesting combination. I like it! I have so much zucchini in the fridge and freezer right now, it isn’t funny… it’s part of why I chose to do #BundtaMonth, too. ;)
Yummy~ perfect for fall!!
What a perfect pairing to welcome Fall. Just lovely muffins. Would have loved couple of these jewels this morning! :)
so cute!! i bet they are delicious too
A perfect way to use up the leftover grated zucchini. I just love the combo with pumpkin and wish had a couple now with my coffee, An. Delicious:)
After tasting the first muffin, I thought it would have been better to add some pumpkin spices to it, but later, after reheating one the lemon zest came out beautifully and delightfully! Very light and moist!
Thanks for your feedback, Patty! Glad you enjoyed them. :)