Zucchini and Pumpkin Muffins

Trust me this is delicious, I would have this over a cup cake any day.

Ingredients

▪               3 eggs, lightly beaten

▪               1/2 cups sugar (this gives each cup cake 4 grams of refined sugar, you can put less or not at all).

▪               1 cup canned pumpkin (real pumpkin purred)

▪               1/4 cup butter melted

▪               1 tablespoon vanilla extract

▪               3 cups all-purpose flour

▪               1 teaspoon baking soda

▪               1/2 teaspoon baking powder

▪               1/2 teaspoon salt

▪               2 tablespoon ground cinnamon

▪               1 teaspoon ground nutmeg

▪               1 teaspoon ground cloves

▪               1 cup shredded zucchini

▪               1 cup chopped walnuts

For extra protein 1/4 cup of crushed almonds

You can substitute the sugar with Agave or stevia… You can also make the recipe with no sugar at all.  Agave or Stevia are made from plants and are not harmful artificial sweeteners.

I also add dark chocolate chips to my husbands muffins. :) 

Directions

In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.