Kodiak Cake Zucchini Muffin Recipe

(Serves 12)

Ingredients

For sweet potato topping:

• 2 cups Kodiak Cakes All-Purpose Baking Mix

• 1 cup of milk or milk substitute (I used almond milk)

• 1 large egg

• 1/3 cup brown sugar

• 1 medium sized zucchini

• 1/4 cup of sliced almonds

• 1/4 cup of pumpkin seeds

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1 tsp vanilla extract

• pinch of salt

PREPARATION

Begin preheating your oven to 350 degrees F. and spray muffin tins with non-stick spray and set aside. Next shred the zucchini using a cheese grater.

In one large bowl, combine all wet ingredients (egg, milk, vanilla extract, and shredded zucchini) together, mix, and set aside. In another bowl, combine all dry ingredients (Kodiak Baking flour, brown sugar, almonds, pumpkin seeds, cinnamon, nutmeg, salt) together, and mix.

Slowly add dry ingredients into wet mixer. Combine until smooth.

Fill muffin cups 3/4 full. Slightly tap muffin tin tray to flatten mixture for even rise.

Bake for 14-18 minutes.

Let cool for 5-10 minutes.