Pumpkin Zucchini Muffins

November 1, 2020

I’m Tanya.
I’ve learned that a little bit of intentionality goes a long way in accomplishing the goals we set for ourselves. This blog is meant to equip you with just that - simple tips, tricks, advice, and encouragement that help you live an intentional life. 
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Fall is the perfect time to cozy up inside and do some baking. Today I am sharing a fun fall recipe I made recently- Pumpkin Zucchini Muffins!


  • 2 1/4 cups all-purpose flour, or sub Bob’s 1:1 GF flour, if needed
  • 1/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup grated zucchini, squeezed dry and measured after squeezing
  • 3/4 cup pumpkin puree
  • 1 cup milk, or sub any non-dairy milk if needed
  • 1/4 cup coconut oil
  • ¾ cup Lily’s chocolate chips


  1. Preheat oven to 350 degrees F. Grease the muffin pan and set aside
  2. In a large bowl, combine flour, brown sugar, granulated sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a medium bowl, combine grated zucchini, pumpkin puree, milk, and oil. Pour wet ingredients into the dry ingredients and stir just until combined. Gently fold in chocolate chips.
  4. Scoop batter into the prepared pan, then bake for 20-22 minutes, until a toothpick comes out clean. Let cool completely, then store them in an airtight container.

Modified from mealsqueeze

Do you have a go-to fall recipe? I’d love to hear it!

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