Zucchini Muffins


  • 1⁄2 cup Camelina Oil
  • 2 large eggs
  • 1 cup brown sugar
  • 2 tsp vanilla extract
  • 1 1⁄2 cup all-purpose flour
  • 1 tsp baking powder
  • 1⁄4 tsp baking soda
  • 1 tsp salt
  • 1 1⁄2 cups coarsely grated zucchini
  • 1⁄4 cup milk
  • 1⁄2 cup chocolate chips
  • 1⁄2 cup toasted, crushed pecans or walnuts

Preheat the oven to 350°F. Whisk the camelina oil, eggs, sugar, and vanilla together in a large bowl. In a separate bowl, sift the flour, baking powder, baking soda and salt. Stir in the zucchini to coat it with the flour and stir into the wet mixture just until blended. Fold in the chocolate chips and pecans/walnuts (if using) and scoop the batter into lined muffin tin.

Bake the muffins for 15-20 minutes, until a tester inserted in the centre of the muffin comes out clean. Cool completely in the pan.

These muffins will keep, well wrapped, for up to 3 days, and can be frozen for up to 3 months.


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