Zucchini Muffins

I hit up the farmer's market the other day and just had to grab two giant zucchinis. All that rushed through my head were the many different recipes I could make. So far I've made these muffins, roasted rosemary zucchini, and tonight I'll be making zucchini pizzas! The possibilities are endless. Not only did I happen to grab these from the farmer's market, but my Grandma was kind enough to ship me over some more from her garden along with a nursing book I asked my mom to send. (Never thought I would ever need those again).

The job hunt on the East Coast is quite competitive and brutal, it's pretty hard to get what I want when I don't have an "in" and the tests, forms, and certifications are endless. Although, with all these interviews coming up I decided I needed to start de-stressing and get back into my routine (which is cooking and baking of course). Traveling to South America for 65 days was full of adventure and excitement, but I'm definitely ready to make my own food again. I have missed it so much!

I still have tons of zucchini (and fresh rosemary from Grandma as well), so there may possibly be a recipe for Rosemary Lemon Zucchini Bread soon....

Ingredients:

3 cups grated fresh zucchini

2/3 cup melted unsalted butter (slightly cooled)

1 1/3 cup sugar

2 eggs, beaten

2 tsp vanilla

2 tsp baking soda

Pinch salt

2 cups white whole wheat flour

1 cup almond flour

2 tsp cinnamon

1/2 tsp nutmeg

1 cup chopped walnuts

Directions:
1. Melt the butter, set to the side to cool. Preheat oven to 350F. Combine the sugar, eggs, and vanilla. Stir in grated zucchini and the melted butter.

2. In another bowl, mix the flour, baking soda, nutmeg, cinnamon, and salt. Place into the wet mixture and mix. Next, stir in the walnuts.

3. Spray the muffin pan and distribute the dough evenly among the cups. Bake until golden brown, about 20 to 25 minutes. Let cool and enjoy!

*You can substitute the almond flour for all whole wheat flour if you'd like, I just wanted to add a bit of almond flour goodness to it.

*Also, next time around I might try to decrease the amount of sugar. I read that decreasing by 1/3 does not usually affect the quality of the muffins, so if you'd like to give it a shot let me know how it turns out.

Adapted from: Simply Recipes