by Illaria Catizone

It’s zucchini season!! No doubt you’ve noticed, they are everywhere in great numbers: at the markets, in our gardens and of course at the Co-op.

But fear not, zucchini are such a versatile veggie it’ll be hard to get sick of them.

This year, in the quest for new ways of using up our zucchini glut, I stumbled across this recipe and …oh my!! It’s delicious, lunch-box friendly, fussy-kid approved, dairy-free and even freezes well. And most importantly, it is quick and easy to make and you can get all the ingredients from the Co-op!

You will need:
1 cup of shredded zucchini
1/2 cup of rapadura sugar (or coconut sugar)
1/2 cup of raw sugar
1/3 cup of sunflower oil
2 eggs
1 teaspoon of vanilla extract
1 cup of plain flour (I used half white and half wholemeal!)
1/2 teaspoon each of baking soda AND baking powder
1/2 teaspoon of salt
1 teaspoon of cinnamon (I put a little more as our family loves cinnamon!)

To make them, just mix everything together well in a bowl, and then spoon the mixture into a muffin tray! Voila!

Place in the oven at 180C until done, about 20 min (keep an eye on them as it’ll depend on your oven).

Eat warm, cold or freeze for later. Yum!

NB –

I like to avoid disposable muffin liners and use silicone moulds, or you can buy silicon muffin liners, or oil your moulds really well. I think you could even make this all in one piece as a cake.

This recipe is adapted from Graceful Little Honey Bee’s Zucchini Oatmeal Muffins.
For more easy ways to use your garden produce and lots of homesteading tips, head to my new podcast!