Zucchini and Maple-Pecan Duet Muffin Recipe

Woohoo! I did it! I finally did it! I have FINALLY made a light and fluffy muffin! As someone with a long history of following all the instructions and still producing one rubbery batch of muffins after another, this is definitely a milestone in my baking career.

So, last week, one of my lovely customers explained why she was ordering more granola than usual. She blamed it on her zucchini patch.  You know how it is during zucchini season - we're all madly looking for ways to make good use of the glut.  It turns out that this customer has been making Zucchini-Granola Muffins.  Brilliant!

Of course, I had to try it myself.  Sadly, we've eaten all the zucchini from our own garden, but, fortunately, there's still an abundance at the farmers' markets, so I bought a few from my friendly farmer, and created this little recipe with Maple-Pecan Duet granola.  If you are wondering what to do with your excess zucchini, why not give it a go, and let me know what you think!

 Maple-Pecan Zucchini Muffins

3/4 cup Maple-Pecan Duet Singing Bowl Granola + ½ cup to sprinkle on top

2 cup white flour

1 tsp. baking soda                                                                       

1 tsp. baking powder

1/2 tsp Salt

pinch of Cinnamon

pinch of Nutmeg                                                           

1 cup brown sugar 

3 cups shredded zucchini

2 large eggs

1/3 cup maple syrup

3/4 cup melted butter

Pre-heat oven to 350 degrees.

In a medium sized mixing bowl, mix together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add the brown sugar and ¾ cup Maple-Pecan Duet Singing Bowl Granola and blend completely.

In a separate bowl, mix the shredded zucchini, eggs and maple syrup. Add the melted butter and mix well.  

Make a ‘well’ in the dry ingredients and add the wet ingredients. Gently blend everything together making sure not to over mix.

Scoop batter mixture into muffin tins or paper. Sprinkle the extra Maple-Pecan Duet Singing Bowl Granola on top of each muffin.

Bake for 15-20 minutes (depending on your oven) until golden brown in colour and springy to the touch.

If you want to go for the full maple experience, whip together a cream cheese icing made with cream cheese and maple syrup.