zucchini bread muffins.

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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!



  • 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



  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!



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