My grandmother used to make zucchini muffins for me. I think they are from one of @norene_gilletz cookbooks. I’ve adapted the recipe and use @kodiakcakes pancake mix for an extra boost of protein. These are great for breakfast, lunch or a light dinner and super kid friendly. To top it off, they freeze well!
Ingredients:
1 large zucchini, grated and liquid squeezed out
3 eggs
1 cup pumpkin purée
1/2 cup ricotta cheese
1 tsp baking powder
1/2 cup grated cheese
1 cup pancake mix (I use Kodiak Cakes, you can use passover pancake mix)
1/4 cup oil (I use avocado oil)
Salt and pepper
Directions:
Mix all ingredients together. Bake at 350° for about 30 minutes.
Erin Eats 