Zucchini Muffins

Looking for a healthy lunch box idea? Look no further… These Zucchini Muffins are super healthy and not to mention easy to make. They are so moist, delicious and packed with nutritious ingredients. What more do you want?

I use to make Baby Marrow bread. This has always been a great hit with the family especially the kids. Check it out here: Baby marrow Bread
But I wanted to make a smaller lunch box size treat, so converting them into muffins worked out great. Just by adding a few healthy yet delicious ingredients and Voilá! These Muffins are a hit!! A Zucchini has so many names. Here in South Africa we know them as Baby Marrows. You might know them as Zucchinis or even Courgettes. But by what ever name you know them the fact stands that they are super nutritious.

Here are just some of the benefits of Zucchinis:

• They are rich in Nutrients, like Vitamin A, C, K, B6, Magnesium, Potassium, Iron and Zinc just to name a few.
• Zucchinis are high in Antioxidants.
• They may assist digestion. Zucchinis are rich in Fiber and water. Both these compounds promote a healthy digestion system.
• They can improve your heart health. The potassium and carotenoids in Zucchinis may help lower blood pressure and cholesterol.
• They are Very Low in Carbs. This making them a great low Carb replacement for items like pasta.

Zucchini Muffins

200 g Cake Flour
150 g Brown Sugar
50 g Walnuts (Chopped)
10 ml Cinnamon (Grounded)
2 ml Ginger (Grounded)
2.5 ml Baking powder
2.5 ml Baking Soda
2 ml Salt
80 ml Mixed seeds (e.g. sunflower seeds, sesame seeds, flax seeds)
250 g Zucchinis, grated
125 ml Sunflower oil
2 Eggs
5 ml Vanilla Essence
50 ml Milk

Instructions

Preheat the oven to 180˚C, and grease a 12 hole muffin tin, set aside.

In a large bowl mix together the flour, sugar, nuts, cinnamon, ginger, baking powder, baking soda and salt together until combined. Now add the grated Zucchinis and stir well until the zucchinis are well coated with the flour mixture.

Mix in the eggs, oil, milk & vanilla Essence and mix well.

Spoon the mixture into the well greased muffin pan and bake for 10-15 minutes or until done.

Once done allow the Zucchini muffins to cool slightly before transferring them to a cooling rack. When the muffins are cool store them in an airtight container for 3-5 days.

Enjoy!