Yellow Zucchini Muffins: #126 of 1000 Sustainable Food Experiments

I like to use green zucchini in tomato sauces and stirfry dishes, but I never know what to do when we get yellow zucchini in our farm box. So I thought I’d grate it up and put it in muffins. Hidden vegetables! These muffins also have oats and cinnamon in them, and will make your house smell delicious.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($3.50 for 12 muffins = 30 cents/muffin)

1 1/2 cups flour – $0.24
1 1/2 cups rolled oats – $0.18
1/2 cup packed brown sugar – $0.26
1/2 tsp baking powder – $0.01
1 tsp baking soda – $0.02
1/2 tsp salt – $0.01
1 tsp cinnamon – $0.28
2 yellow zucchini (1 cup), grated – $1.16
2 eggs, beaten – $0.58
1 cup soy milk – $0.37
1/3 cup canola oil – $0.22
1 tsp vanilla – $0.20

Directions

1. In a medium-sized bowl, mix the flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon. Separately, grate the yellow zucchini.

2. Add the grated zucchini to the oat and flour mixture, and mix well. Then add in the eggs, soy milk, canola oil, and vanilla. Stir just to combine, do not overmix. Fill 12 lined muffin cups with the batter.

3. Bake the muffins at 350F for 20-22 minutes, until the top springs back when you press on it and a skewer inserted into the middle of the muffin comes out clean. Cool on a wire rack and enjoy warm, or store in the fridge or freezer in an airtight container.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per person: 3 = <$5
  • Deliciousness: 2 = decent meal (I’m not a huge cinnamon fan so I skewed this one)
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 1 = eat rarely (sugar, refined flour)
  • TOTAL: 14/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

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