Kimberly’s Gingered Summer Squash Muffins

My good friend, Tif, passed this recipe along to me, and it’s a good one–a nice change from the usual zucchini bread.

NOTE: Zucchini and summer squash are virtually inter-changeable.

2 cups flour (fresh ground whole wheat works best, but unbleached all purpose flour works too)
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ginger
1/2 tsp cinnamon
2 eggs
2/3 cup oil (olive or coconut oil is great!)
3/4 cup honey (or 1 cup sugar)
2 cups summer squash

Sprinkle with chopped, sugared dried ginger root if you want to after you’re poured the batter into the tins.

Mix together and pour in muffin tins.

Bake at 350 for about 15 minutes.

These freeze wonderfully once baked.


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