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Fresh Milled Flour Zucchini Muffins From Frozen Shredded Zucchini

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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.

  • Author: Monica
  • Prep Time: 10
  • Cook Time: 20-25
  • Total Time: 30-35 minutes
  • Yield: 9 muffins 1x

Ingredients

Scale

Dry Ingredients

  • 220 g freshly milled soft white wheat

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 1/2 tsp cinnamon

  • 1/4 tsp nutmeg

Wet Ingredients

  • 1/2 cup avocado oil

  • 1/2 cup granulated sugar

  • 1/3 cup packed brown sugar

  • 2 eggs

  • 2 tsp vanilla extract

  • 2 cups frozen shredded zucchini, thawed and squeezed well

    • (Yields about 1/2 cup after squeezing)

Instructions

  1. Thaw the frozen shredded zucchini, then drain and squeeze out the excess moisture well.

  2. Preheat the oven to 425°F. Grease or line a muffin tin for 9 muffins.

  3. Weigh and mill soft white wheat berries to get 220g of fresh flour.

  4. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

  5. In a separate bowl, mix the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.

  6. Stir in the squeezed zucchini until evenly distributed.

  7. Add the wet ingredients to the dry ingredients and stir until just combined.

  8. Spoon the batter into the muffin cups, filling each one to the top.

  9. 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.

  10. Cool in the pan for 3 minutes, then transfer to a cooling rack.

Find it online: https://duttonhomestead.com/fresh-milled-flour-zucchini-muffins-from-frozen-shredded-zucchini/