Cinnamon Zucchini Muffins

It’s summertime here and that means so many fruits and vegetables that are in season. With all these fresh options available I thought I needed to add some more veggies into my diet in muffin form so cinnamon zucchini muffins seemed like the perfect combination.

First wash and shred your zucchini.

Line your muffin tins with paper liners.

Then place on a towel lined cookie sheet to squeeze as much moisture out as possible. I like to add another towel and cookie sheet on top with something heavy to draw out all the water.

While the zucchini is drying make your cinnamon sugar crumble. I like to use a fork then my hands to really break up the margarine clumps.

Set that aside while you make the muffin batter.

In a medium bowl put all the wet ingredients together and stir well.

Next in a large bowl put all the dry ingredients together and whisk thoroughly.

Then pour the wet ingredients into the dry bowl and mix completely.

Now fold in your dry zucchini until the batter is well combined.

Pour about two tablespoons of batter into each muffin well.

Then sprinkle the cinnamon mixture on the batter.

Then pour another two tablespoons of batter over each muffin.

Again sprinkle generously the cinnamon mixture.

Put into the oven and bake 20-25 minutes until a toothpick comes out clean.

Let cool in the muffin tins for five minutes before removing the muffins onto a cooling rack to cool completely.

Enjoy right away or store in an airtight container for up to five days! Who said you can’t have your cake and veggies too?