Zucchini season is in full swing here in the South Okanagan! We’ve been getting plenty of zucchini and summer squash in our farm boxes from Local Motive but unfortunately 2/3 of our household are not big fans. No matter! Zucchini can be a real chameleon in food – Mom regularly shreds it into taco filling with no one the wiser!

This week we used some of the zucchini bounty to make zucchini muffins. They were originally supposed to be a loaf of zucchini bread, but we don’t have air conditioning and it’s really hot in the kitchen, so the shorter cooking time required for muffins won out. We used the Easy Vegan Zucchini Bread recipe from It Doesn’t taste Like Chicken. The only changes we made were to add a little freshly grated nutmeg and cook it in 12 muffin tins rather than a loaf pan. We shortened the baking time to 40 minutes and they were perfect!

Do you have a zucchini skeptic in your family? Try these muffins!