The Lovell Table

I love the effect shredded zucchini has on baked goods. I love making zucchini bread but I find muffins easier for on the go. Insert this savory muffin recipe- born out of a craving for zucchini bread and some leftover ingredients in my fridge.

These muffins are extremely light, not at all dense, and very satisfying. I’ve used whole wheat flour, almond milk, and plant based butter in this recipe to help create a more guilt free breakfast option!

Ingredients

• 1 1/2 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 1 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 1/2 teaspoons everything seasoning (plus more for sprinkling)
• 6 Tablespoons melted plant based butter
• 2 eggs
• 1 cup almond milk
• 1 zucchini grated and drained
• 1 leek chopped in rings
• 1/2 cup shredded white cheddar

Method

1. Preheat oven to 350 degrees
2. Grate and drain zucchini and then set aside
3. Chop the leek into rings and set aside
4. Combine salt, baking powder, baking soda, everything seasoning, and whole wheat pastry flour
5. In a separate bowl whisk together eggs, melted butter, and milk
6. Mix in dry ingredients
7. Fold in leeks, zucchini, and white cheddar with spatula
8. Scoop in muffin pan lined with silicone cupcake liners
9. Sprinkle with everything seasoning
10. Bake for 25-30 minutes
11. Let cool for 10 minutes before enjoying