zucchini bread muffins.

One of the reasons why I love zucchini bread is that it always comes out so moist! Every time I bake with zucchini I’m never disappointed. I added some spices including cinnamon, nutmeg, and cloves to give these muffins an autumn-y taste! I also used some coconut sugar, which is lower in glycemic index. This means that it doesn’t spike your blood sugar as high as regular sugar!

Recipe:

• 2 cups Kodiak Cakes Power Cakes Mix
• 1 cup Whole Wheat Flour
• 1 & ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 Tablespoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• 2/3 cup brown sugar
• 1/3 cup coconut sugar
• ½ cup coconut oil, melted
• 2 medium-size zucchini, shredded
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup unsweetened almond milk

Instructions:

1. Preheat the oven to 350 degrees.
2. In a large bowl, mix Kodiak Cakes mix, whole-wheat flour, baking powder, baking soda, cinnamon, nutmeg, and cloves together.
3. In a separate bowl, whisk eggs, brown sugar, coconut sugar, vanilla extract, coconut oil, and almond milk until smooth.
4. Add the dry ingredients to wet ingredients in about 3 increments, mixing after each addition.
5. Place a small towel in a large bowl and add the shredded zucchini into the towel.
6. Fold the towel over the zucchini – press down and squeeze the zucchini so a lot of the liquid comes out and absorbs into the towel.
7. Fold the zucchini to the batter.
8. Fill cupcake liners with batter – about ¾ full.
9. Bake for 15-17 minutes or until knife or toothpick comes out clean.
10. Let cool and serve!