Olive Oil and Honey Zucchini Muffins

Olive Oil and Honey Zucchini Muffins

A tray of Olive Oil and Honey Zucchini Muffins sits alongside a bottle of LeRoux olive oil and a jar of honeycomb.

Olive Oil and Honey Zucchini Muffins Recipe

Servings: Yields 15-16 regular sized muffins

Ingredients

  • 3 cups grated zucchini
  • 2 beaten eggs
  • 2 tsp. vanilla
  • 1 cup LeRoux Blood Orange Olive Oil
  • 2/3 cup real maple syrup
  • 1/3 cup raw honey, softened
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 tsp. cinnamon

Instructions

  • Preheat the oven to 350 degrees. In a mixing bowl, combine the zucchini, eggs, vanilla, olive oil, maple syrup, and honey. Stir gently until mixed; set aside.
  • In a large mixing bowl, combine the flours, baking soda, baking powder, salt, and cinnamon. Pour the wet mixture into the large mixing bowl and stir just a few times until barely combined.
  • Pour the batter in a muffin tin greased with nonstick cooking spray. Bake for 20 minutes. Cool and drizzle with honey before serving.

Referenced products

  • Stylish bottle of Leroux olive oil, blood oranges, and bundt cake pan on wooden table.

    Blood Orange Olive Oil
  • A jar of Swan's Raw Wildflower Honey sits on a turquoise wooden table.

    Swan's Raw Wildflower Honey
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