Pumpkin Zucchini Muffins

So I had some leftover zucchini in my fridge and decided this was going to be the way I would get the most use out of them. Zucchini has never really been one of my favorite vegetables unless I bake with it. I remember the first time I had zucchini bread I was astonished at how good it was. I remember thinking that it was some sort of joke, Who would be crazy enough to put it into a muffin? and why did it taste so good?

Simple Mills has a Pumpkin Muffin & Bread mix that is perfect for this recipe. I wanted this recipe to be quick, easy and take as little amount of prep as possible without sacrificing the taste of a home-baked muffin. Something that was even healthy enough to have for breakfast if desired. This Paleo mix has just the right amount of flavor.

 

Ingredients:

Simple Mills Pumpkin Mix
1 Cup water
3 eggs
3 Tbs Oil I used Coconut
1 Cup Shredded Zucchini (about 2 small zucchini )

Directions:

1. Preheat your oven to 350.
2. Follow the directions on the back of the box for muffins.
Shred your zucchini and pat it down with a paper towel to absorb as much of the moisture as you can.
3. Mix zucchini into your pumpkin mixture and add into cupcake holders or oiled molds and bake for 25- 30 minutes.

*Optional Coconut butter drizzle
2 Tbs Coconut Butter
1 Tbs Coconut Oil

Directions:
The trick is to make the coconut butter warm but not too hot.
Place the coconut butter and oil in a small dish in place in the warm oven you just baked the muffins in for about 2 minutes. Remove with caution the dish may be hot.
If it is too liquidy place in freezer for 1 minute.
Drizzle over the muffins when the texture is right and place in the fridge.

output (3)

 

 

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