Over the weekend, I bought reduced produce at the grocery store. Ever seen it? It’s usually all on a cart, wrapped in plastic tucked in the corner of the produce section. I’m not really a “coupon clipper” kinda gal, but after spending only .73 cents on three huge zucchini, I’m definitely going to start shopping in the sale section. Let’s be clear, I am not condoning avoiding the sale section in other stores. If something is not below $50 at the mall, I won’t buy it…most of the time.
Anyways, I’ve been stuffing myself with zucchini more than usual because it’s seasonal oh and because the three I have are fresh and about to go bad. This my friends, is the down side of reduced produce. You get a lot for a little but you have to shove your pie hole with said produce until it’s gone.
Unless you bake it into a muffin!
My mind tried to come up with other creative ways to use up my zucchini. Casserole? Nah. Frittata? Too fancy. Muffins? I always like muffins. And sweet things! We’ve been over this.
The thing I like best about these is they include a whole lot of one of my favorite things as of yet:
Everyone and their brother is in love with this stuff, and I can see why. It’s insane. It’s also $10.99. Why wouldn’t I check the price before I bought it?
When I first bought it, I tried to savor it and enjoy it in small amounts. Well, that went out the window quickly since almost half the jar went into these muffins.
It was worth it.
- 1 c. whole wheat flour
- 1/2 t baking powder
- 2 egg yolks + 1 egg white
- 1/2 c. nut butter (I used Justin’s Vanilla Almond Butter)
- 1/4 c. honey
- 1 medium zucchini, grated
- 1 t pumpkin pie spice
- 1 t cinnamon
Preheat oven to 350F. Combined ingredients together in a bowl. Scoop into lined cupcake tins or a two mini loaf pans. Bake for 10-15 minutes or until center comes out clean.
Oh yea, and these are even better drizzled with honey. Do it.