Description
Soft, tender zucchini muffins made with freshly milled soft white wheat and thawed frozen garden zucchini. A cozy, freezer‑clearing bake perfect for using up last year’s harvest.
Ingredients
Dry Ingredients
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220 g freshly milled soft white wheat
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1 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1 1/2 tsp cinnamon
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1/4 tsp nutmeg
Wet Ingredients
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1/2 cup avocado oil
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1/2 cup granulated sugar
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1/3 cup packed brown sugar
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2 eggs
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2 tsp vanilla extract
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2 cups frozen shredded zucchini, thawed and squeezed well
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(Yields about 1/2 cup after squeezing)
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Instructions
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Thaw the frozen shredded zucchini, then drain and squeeze out the excess moisture well.
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Preheat the oven to 425°F. Grease or line a muffin tin for 9 muffins.
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Weigh and mill soft white wheat berries to get 220g of fresh flour.
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Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In a separate bowl, mix the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
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Stir in the squeezed zucchini until evenly distributed.
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Add the wet ingredients to the dry ingredients and stir until just combined.
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Spoon the batter into the muffin cups, filling each one to the top.
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Bake at 425°F for 5 minutes, then reduce the heat to 350°F (without opening the oven) and bake 15–17 minutes more, or until a toothpick comes out clean.
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Cool in the pan for 3 minutes, then transfer to a cooling rack.
- Prep Time: 10
- Cook Time: 20-25