Recipe: One Bowl Healthy Zucchini Muffins (GF!)

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I feel like zucchini bread is the uncool kid at school.

You know, the one who everyone picks on - and who gets picked last when someone's picking teams?

But like those uncool kids, zucchini bread is actually really ridiculously awesome and everyone else just doesn't know it yet.

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You see, people are kind of weirded out by zucchini bread if they haven't tried it before - but I don't really know why there's a problem when most people will happily devour a slice of carrot cake (which, HELLO, contains a vegetable too!) - but apparently there is. 

But this recipe is definitely the one to change your mind. You see, not only is it super ridiculously easy to make - it's also super ridiculously delicious.

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Sure, there's still zucchini inside - but these muffins are the softest, most delicious muffins you'll ever make - and I can guarantee once you have one you won't be able to stop. 

So let me share the recipe with you! >> 

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Healthy One Bowl Zucchini Bread Muffins

makes ~28 mini muffins or 12 regular muffins 

low fat, gluten free, nut free, refined sugar free, egg free option, 

butter free, oil free, freezer friendly and clean eating recipe

1 medium-large zucchini, grated on a fine grater (mine zucchini was 250g)

1/2 cup (125g) plain greek yogurt 

2 eggs

1/3 cup - 1/2 cup coconut sugar or brown sugar*

1 1/2 cups (180g) gluten free plain flour 

1/2 tsp baking powder

1/2 tsp baking soda 

Pinch of salt 

Optional: 1/2-1 tsp cinnamon or mix-ins of your choice

• Preheat your oven to 180C/355.
• Grease a non-stick mini muffin tin or regular muffin tin and set aside. 
• Grate your zucchini and place it in your mixing bowl. 
• Add in your yogurt, eggs and sugar, mixing until combined. 
• Stir through your flour, baking powder, baking soda, salt and any additional mix-ins (if using) and stir until just combined. 
• Spoon your muffin batter into your tins, filling ~3/4 of the way full. 
• Bake your muffins for 20-25 mins for full sized muffins or ~10-15 minutes for mini muffins or until cooked through and golden on top. You'll know they're ready to take out when a skewer inserted into the centre of a muffin removes clean. 
• Allow to cool before removing the muffins from their tins by running a knife around the edge of the tin and popping them out. 
• These muffins will keep at room temperature or in the fridge in an airtight container for 3-4 days and can also be frozen and defrosted when you're ready to enjoy them!

*Use more/less sugar depending on how sweet you like your baked goods. I use 1/3 cup but the rest of the SIL family prefer them a little sweeter so I use 1/2 cup for them.

But tell me, what's one food you love that just doesn't get enough recognition?

And zucchini bread; yay or nay?

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