Whole Wheat Zucchini Muffins!

This is only a tiny portion of the massive amount of garden abundance we have had this year. It has been so much fun, and quite a bit of work growing a garden. I have learned SO much... made some mistakes and looking forward to planting more and differently next summer.... but overall it was a huge success! 

I have been making these delicious zucchini muffins for years. This recipe is an old Cooking Light recipe that I altered slightly. The whole wheat flour and zucchini makes them totally healthy right? {just forget the sugar :) } They are really easy to throw together, and freeze well too!

First of all shredded us some yummy zucchini {About 1 large zucchini}

 Combine your dry ingredients:

1 cup Whole Wheat Flour

2/3 cup All-Purpose Flour

1/2 cup of Sugar

1 {heaping} tsp ground Cinnamon

1 1/4 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

Stir together with a whisk and make a well in the center.

And Combine your wet ingredients:

1 1/3 Cup Shredded Zucchini

1/2 Cup Fat-Free Milk

2 Tbls Canola Oil

2 Tbls Honey

1 large Egg

Poor into dry ingredients and stir by hand to combine completely. 

 Pour into greased muffin pans, and you can also fill mini-muffin tins too. Perfect for little mouths, and for mamas-on-the-go! 

Before popping these babies into the oven, sprinkle with a little cinnamon/ sugar mix. It gives the tops a sweet little crunch. 

Bake at 400 degrees for 15 minutes

Thats it! Love them... great way to get veggies into husband too!

Anyone else have go-to recipes for their garden goodies? Please share!