Baked Chipotle Sweet Potato and Zucchini Fritters


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Baked Chipotle Sweet Potato and Zucchini Fritters – Healthy, easy, BAKED fritters that help you get more veggies into your diet!

Baked Chipotle Sweet Potato and Zucchini Fritters - Healthy, easy, BAKED fritters that help you get more veggies into your diet!

These fritters came to fruition because I had one sweet potato, which I had intended to make soup with, but realized it wasn’t quite enough for soup.

Then I noticed a few small zucchinis that were crying out from the depths of the produce drawer and begging to be used before they turned into limp and lifeless green logs.

Having no idea what I was going to make, I took out my grater and started grating anyway. It’s amazing the pile of green fluff that two small zucchinis produced and that one peeled sweet potato turned into such a beta carotene bonanza.

I could have dirtied my food processor but it wasn’t worth it and grating the stubborn tuber was as close to a bicep workout as I was going to get for the day.

sweet potato and zucchini slices on blue cutting board

The fritters came together easily by combining the grated sweet potato, zucchini, chipotle seasoning and salt with a couple tablespoons of flour, a little melted butter, and a beaten egg (or flax egg). Then I formed patties and baked them.

‘Forming patties’ does not involve making a traditional hamburger patty or even a crab cake where you slap the protein around in your hands. Loosely mounding up some soggy vegetables into piles with a spoon and putting the piles on baking sheets is more like it. The soggy vegetable status changes while baking.

vegetable patties on baking pan

Start by baking the fritters for 10 minutes at 375F. The salt in the batter caused the zucchini to release water, and between the melted butter and egg also in the mixture, some liquid began to drain from the patties in the first ten minutes of baking. If this happens, just ‘push’ whatever liquids are streaming across your baking tray back into a fritter with a spatula.

Baked Chipotle Sweet Potato and Zucchini Fritters process

Lower the oven temperature to 350F and continue to bake for about 15 minutes, and then carefully flip the fritters over and bake for an additional 15 minutes, or until they’re sufficiently browned on the edges. I used two spatulas for the flipping process so that I didn’t mutilate the fritters too badly, which I have a tendency to do whenever I flip things, especially eggs, but the two-spatula method worked like a charm.

Baked Chipotle Sweet Potato and Zucchini Fritters

When I was ready to serve them, I smeared the fritters with a little Spicy Homemade Honey Mustard. Between the spicy mustard and the couple teaspoons of chipotle seasoning in the fritter batter, I was in for a sinus-clearing meal.

As a side note, if you’re not making your own mustard or peanut butter, you may want to work on that. Both are ridiculously easy, the mustard especially is dirt cheap to make – we’re talking nickles here, and you’ll never need to buy it again. Plus, it keeps for eons in the refrigerator. Make some and just stash it away in the fridge for a rainy day. Or for a zucchini fritter.

Honey Mustard in blue bowl

Without the mustard, the fritters aren’t very spicy and have just a nice amount of heat from the sweet chili and chipotle peppers in the chipotle seasoning. Add as much spice and heat as you desire, including an optional pinch of cayenne or something that really puts hair on your chest, but I didn’t want my 5-year old growing any hair on hers so I kept them on the milder side of the spectrum.

Since zucchini is incredibly flavor-neutral (aka, bland), and can taken in a sweet direction, in Zucchini Banana Bread for example, or taken in a savory direction, this blank vegetable canvas needs a healthy dose of whatever spice is used so that it has some flavor.

Baked Chipotle Sweet Potato and Zucchini Fritters on blue plate

The fritters emerge from the oven golden and crisped on the edges but fork-tender in the center. They do crisp up to a point, but remember, they’re baked and not fried.

Baked Chipotle Sweet Potato and Zucchini Fritters on blue plate

Scalding hot fry oil really adds to both the crispness level of anything it touches, as well as adding to your waistline and adding to the plaque inside your arteries. Baking instead of frying is a tradeoff, and I never get the same crispness level with baking as with frying, but if I’m going to eat fried food, it’s going to be mini donuts that I then cover in powdered sugar, not zucchini. I mean, come on.

For as tender as they were, the fritters held together remarkably well. Vegetarian patties or burgers of any kind are notorious for falling apart, especially baked ones, and although these aren’t tough as nails, they held their own.

Baked Chipotle Sweet Potato and Zucchini Fritters on blue plate

I made seven fritters, and the yield will vary slightly based on the sizes of the sweet potato and zucchini used, and the size the fritters are made, but what we didn’t eat that night for dinner, I wrapped up in plastic and tossed into Scott and Skylar’s lunches the next day.

Scott has never met a potato he didn’t love and I got a text from him the next day saying that he was biting into a fritter and that it was the highlight of his lunch.

Baked Chipotle Sweet Potato and Zucchini Fritters

Baked Chipotle Sweet Potato and Zucchini Fritters - Healthy, easy, BAKED fritters that help you get more veggies into your diet!

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4.86 from 7 votes

Baked Chipotle Sweet Potato and Zucchini Fritters with Homemade Spicy Honey Mustard

By Averie Sunshine
Baked Chipotle Sweet Potato and Zucchini Fritters - Healthy, easy, BAKED fritters that help you get more veggies into your diet!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
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  • ¼ cup unsalted butter, melted (or vegan butter)
  • 1 large egg, or egg replacer or flax egg
  • 2 teaspoons chipotle seasoning, I use Mrs. Dash Southwest Chipotle
  • ½ teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 2 tablespoons all-purpose flour, or almond, oat, or a gluten-free flour blend
  • 3 cups coarsely grated sweet potato, 1 medium to large sweet potato, peeled and grated
  • 2 cups coarsely grated zucchini, 1 large or 2 small zucchini


  • Preheat oven to 375F and line two baking trays with Silpats, parchment paper, or aluminum foil and spray with cooking spray; set aside. I highly recommend lining your baking trays because the fritters will stick badly if you don’t.
  • In a large microwave-safe bowl, melt the butter, about 1 minute on high power. To the melted butter, add the egg and beat with a fork to combine. Add the chipotle seasoning, salt, pepper, and stir to combine. Add the flour and stir to combine. Add the sweet potato, zucchini, and toss to combine. Mixture will be loose and a bit soggy. Using a 1/2-cup measure, form fritters by transferring one heaping half-cup of vegetable mixture from mixing bowl directly to baking trays. My fritters were each about 4-inches in diameter and about 1-inch high and they weren’t traditional well-packed patties; rather I mounded the mixture into loosely packed circular shapes on the baking trays. I baked 4 fritters on one tray, and 3 on the other tray.
  • Bake fritters for 10 minutes at 375F and if fritters have “leaked” or released any liquids, either from the zucchini releasing water, or the butter-egg mixture, just “push” the liquid back into a fritter using a spatula.
  • Lower oven temperature to 350F and bake for about 15 minutes. Carefully flip fritters over (they will be soft and delicate; I used two spatulas to scoop-and-flip without breaking them) and bake for about 15 more minutes, or until browned. Fritters will be browned but soft upon removal from oven. Allow them to cool and firm up on the baking trays for at least 10 minutes before moving or serving them.
  • Serve fritters with Spicy Honey Mustard (gluten-free and to keep vegan, use agave in place of the honey) or a favorite mustard, ketchup, hot sauce, sour cream, salsa, or other favorite condiment. Fritters will keep in an airtight container for up to 5 days in the refrigerator. They can be wrapped individually in plasticwap and make for handy lunchbox food.


Serving: 1, Calories: 191kcal, Carbohydrates: 25g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 51mg, Sodium: 734mg, Fiber: 4g, Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

Related Recipes:

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Corn Chip-Crusted Southwestern Salmon Cakes with Creamy Lemon Chile Sauce

Zucchini recipes

Vegetable Lasagna Casserole (vegan, GF) – A noodle-less, non-traditional lasagna that’s made using a giant zucchini-carrot ‘noodle’ and lots of veggies and cheese

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Raw Pasta Salad with Creamy Lemon & Herb Dressing (raw, vegan, GF) – Using spiralized zucchini as the noodles and the dressing is bright, creamy, and really makes this salad pop

Raw Pasta Salad with Creamy Lemon & Herb Dressing

Spiralized Zucchini Pasta with Peanut Sauce (raw, vegan, GF) – Everything is better when slathered with peanut sauce, including zucchini and raw vegetables

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Zucchini Banana Bread with Browned Butter Cream Cheese Frosting – Zucchini is not a prominent flavor but it provides some nice texture and this bread blends two of my favorites into one

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Sweet Potato recipes

Sweet Potato Red Pepper and Coconut Milk Soup (vegan, gluten-free, soy-free, microwave-friendly) – This is my new favorite soup, 3 ingredients, and ready from start to finish in 15 minutes

Sweet Potato Red Pepper and Coconut Milk Soup

Caribbean Citrus Roasted Sweet Potatoes – I’ve never met a blend of Mrs. Dash seasoning that I couldn’t put to use, including the Caribbean blend for these potatoes and the Chipotle blend used in the fritters

Caribbean Citrus Roasted Sweet Potatoes

Roasted Sweet Potato Fries (vegan, GF)

Roasted Sweet Potato Fries in pan
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Sweet Potato Graham Cracker “French Toast” Sticks – Don’t judge a book by it’s cover. They won’t win a beauty contest but they are delicious and the coating is crushed graham crackers, brown sugar, and cinnamon and the potatoes taste like French toast sticks

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Do you have any favorite sweet potato or zucchini recipes?

Feel free to link up them up.

Thanks for the Pumpkin Chocolate Chip Cookies + KitchenAid Stand Mixer + $200 Williams-Sonoma Gift Card Giveaway entries

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Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating


  1. 5 stars
    I realize this recipe is almost a decade old, but FYI it’s a staple in our house! We eat these at least once a month and anytime we have a leftover sweet potato. LOVE IT!

  2. 5 stars
    I realize this recipe is almost a decade old, but FYI it’s a staple in our house! We eat these at least once a month and anytime we have a leftover sweet potato. LOVE IT!

    1. Thanks for the 5 star review and this recipe was a hit a decade ago with my readers and glad to hear it still is and that it’s a staple in your house. I really truly enjoy hearing things like this, that is just great.

      BTW I have TONS of sweet potato recipes coming up in November and just posted a new one yesterday if you are a sweet potato fan.

  3. These look amazing. I’d probably fry them simply because I live in Bangkok and it’s just too hot to have the oven on for 30 minutes :), but they look fabulous. I’m definitely picking up zucchini tomorrow and trying them with some carrots and sweet potatoes I already have. Thanks for the idea. I’m now looking forward to tomorrow’s dinner :)

    And btw, love your website. Don’t usually comment, but I check in a couple of times a week. Have made a few of your recipes and they’re always great.

  4. These were fantastic!  We made vegan (no butter or egg) and used cassava (gluten-free) flour.  We used a flax egg and had to add a bit more water.  Didn’t have chipotle seasoning so we went with a chipotle powder/cumin/coriander/ smoked paprika thrown together mix.  Very flavorful and went great with other veggie sides like roasted cauliflower and potatoes, and sauteed onion.  Thanks so much!

    1. Thanks for trying the recipe and I’m glad it came out great for you and that you were able to make them vegan/GF!

  5. Just thought you’d like to know that I’m about to make some of these for dinner.  I’m going to try some subs (because I’m Katie) and mine will be SUPER spicy, but after looking at a few recipes online, this is definitely the “zucchini fritter” I’m looking for.  All the recipes I’m finding have tons of flour and/or cheese and are really just pancakes with some zucchini grated in.  I’m going for a veggie-based actual fritter, here.  I have some Hatch Green Chili Salsa from TJ’s so I’m going to try to add that and see what happens.

    1. I made these years ago and they’ve been a hit with people over the years! Thanks for saying they’re the fritter you’re looking for and super spicy, yeah I hear that :)

      Keep me posted!

    1. Not as crispy as if they were fried; impossible to achieve with baking (but so much healthier!)

  6. Hi nice recipe idea but i am just wondering what purpose/why is butter used here? Im not against butter but it doesnt seem to be needed here and maybe part of the reason you had oozing ?

  7. Hi Averie! I tried your recipe (with improvisations) today and loved it, and I just shared it on my blog. (: Have a great day!

    1. Coconut flour is not at all the same in texture or behavior as AP flour so I don’t know if it will work. I would guess if you tried you’d need much less since that’s the way coc flour usually is, but I haven’t tried so have no idea if you’d be successful or not with it.

      1. Actually, the coconut flour soaks up all those juices you were scooping with a spatula. I did a double batch with half coconut (2Tbs) and half Quinoa (2Tbs) flours. I had no trouble with oozing, or flipping (made them half-size). And for a bonus, my toddler LOVES them! We’ll be making them again soon, I’m sure. Thank you!

  8. I just made these for dinner Averie and they were delicious :-) I used cajun seasoning in the absence of chipotle and served them with harissa mayonnaise. Loved all the crispy edge bits! :-)

  9. I just made these! Unfortunately some of them fell apart and didn’t brown even though I left them in the oven longer and made them smaller. But they taste really good! I also added cumin, Creole seasoning, paprika etc. I ate them with yogurt. Do you have any suggestion about them being so soft and falling apart? I was thinking I might add more flour or bread crumbs or something. But definitely recommend these!

    1. I would wring the moisture out of the shredded veggies with a few paper towels before forming them into patties. Sounds like your veggies were pretty juicy and removing some of the moisture will help them brown up better. Glad you like the flavor and your spices you added sound like a great addition!

    1. We’re only talking a little bit for the entire batch. You probably will want to keep it in there for browning effects. You can use vegan butter/margarine or possibly an oil? like coconut oil. Not sure how that will work or if it’s ‘healthier’ than the small bit of butter used.

  10. I made these tonight and they did not brown up or get crispy in the oven-after 35 minutes they were still soggy. I tried pan frying them but that didn’t work either. They fell apart. I’m bummed because the flavor was AWESOME. (We still ate them even though they looked like a hot mess) Any suggestions on how I can get them to crisp up better in the oven?

    1. I would just wring the zucchini and the potatoes out in paper towels right after you grate them. Some veggies (zuke especially) are super high in moisture and it sounds like you had that variety and it was just releasing lots of water. Also, don’t salt it til you’re done. Salting it would also cause the water releasing issue. Glad you loved the flavor and made it work, although messy! I would try the wringing-out technique next time and see how that goes!

  11. Made using a store bought bag of broccoli slaw instead of Zucchini (has carrot/cabbage shreds too). Also had to use cumin & cayenne instead of chipotle seasoning. Still delicious! Served w/honey mustard and ranch dressing for dipping. I’ll use this recipe whenever I have leftover slaw and some sweet potatoes. Thanks!

    1. Your idea sounds wonderful on the brock slaw (love that stuff from TJs) and your zucchini variety bag. Glad to hear you’ll make this again and your dips sound great, too!

  12. Just had to tell you that I love your recipe! In fact, I made them three times in the last two weeks. But I had to laugh, I thought the recipe called for carrots. I guess I saw the bright orange in your photo and immediately thought of carrots. It wasn’t until I was looking on my iPhone for the recipe while shopping when I realized you are supposed to use sweet potatoes!!! I am happy to report that they taste delicious with either veggie. But, I kind of got used to the carrots :)

    1. Oh that is too funny that you have been using carrots THREE times! Well hey, we know the recipe works now with either carrots or sweet potatoes! That’s great :) Thanks for the awesome feedback!

  13. Hi! I’m planning to make these tomorrow, but I was wondering if you think olive oil could be substituted successfully for the butter? My sister is vegan and unfortunately I don’t keep any vegan butter on hand… :( I’ll be sure to report back with results if I try it with olive oil. Thanks, Averie!

      1. It’s taken me a while to reply, but these are awesome! Sadly, since my sweet potatoes/yams (I still have no idea how to differentiate between the two) were more yellow-ish than orange, they look nowhere as photogenic as yours do in the photos. But looks aside, these do taste wonderful! Thanks so much for the recipe. :)

  14. These look great! I happen to have sweet potatoes already. But because I am too lazy to leave the house today, what would you think if I subbed in some spaghetti squash I already have in the fridge instead of zucchini? & cajun instead of chipotle? Bastardizing your recipe too much, haha! Anyway, these look awesome!

      1. In the oven now, & it smells good!

        Funny, I just checked out your spag squash post today- great ideas!

        Thanks so much for responding. I think it’s pretty cool you take the time to respond to so many posts!


  15. I just made the vegan version of these, and they turned out great! Thanks for the recipe. I review vegan and gluten free recipes on my blog, and I will be featuring this recipe sometime this upcoming week. (:

  16. This sounds incredible and is going on my “to-make” list right now!

    Thank you for so many vegan-friendly recipes!

    1. I have had a few people write to me and say they had great success with these. If you want to elaborate what you mean by turning out really bad, maybe I can help you troubleshoot where things went wrong.

  17. This looks wonderful, beautiful pics and presentation. I adore you savory creations lately, great flavor combos. And like the new print format.

    1. You noticed! You’re the first person! I just installed it yesterday and it’s been a long time in the works with my tech guy to get going with Ziplist and will be posting more about it soon after I’m 100% absolutely sure everything is perfect with it and all kinks out. You know how that goes with new tech stuff :)

  18. These fritters are a great idea. Sometimes I run into the same issue of just one vegetable left, with no purpose in mind. I think this could be greatly adapted with other veggies as well :)

  19. These fritters look perfec and I love that they are bakedt! Making me very hungry looking at these amazing photos!

  20. Grating vegetables totally counts as a bicep workout. :)

    Sweet potato and chipotle are such an awesome combo! These look delicious, I’d dollop some Greek yogurt on top on one and call it lunch!

  21. oh girl I am so in love with these!
    this is just brilliant my dear.
    these are the foods I can indulge in
    (i’m on a diet; well a lifestyle change to get back to fighting shape)
    good job on these sweetie!!!
    happy weekend

  22. Hot diggity! Anything with chipotle in it practically screams to be put in my tummy!! And I love that you baked instead of frying these fritters. What a wonderful fall snack or side!!!!

    1. I was thinking of you when I finished off the jar of Chipotle when I was making these – thinking Meagan probably never runs out :)

  23. I feel like these were made just for me, Averie! I have everything to make this into a quick lunch right now… I’ll let you know how it goes :)

  24. mmm Averie, these look SO SO good. I eat baby carrots and regular carrots almost everyday. I swear, they make me tan. lol! Anyway, as much as I love crab cakes, I rarely make them at home! They’re too expensive. I know that veggies aren’t quite like crabs but any kind of “patty” I can dip into a condiment is like gold to me. You may think it’s gross, but I would totally dip this into ketchup. I know. I’m disgusting!!!! I love ketchup. But that’s b/c I’ve never made your homemade mustard before. I should try it considering how much I like condiments!Love the bright blue plates and all the colors popping in the fritters. :)

    1. We are twins. I LOVE LOVE ketchup. Like, I put it on everything I possibly can! I really don’t sit down to just eat eggs any more (bake with them but don’t eat them) but ketchup on eggs is great. I have even blogged circa 2009 about using ketchup as a salad dressing. I grew up with a mother who made ketchup-based marinades for chicken and a ketchup loving family! Girl I love it.

      And the post I relinked to in this one for the salmon cakes – I was going to make crab cakes that day but after seeing the prices of crab, there was no.way.that was happening. There’s a certain threshold I will not spend more than for a dinner for the family. And making crab cakes for 1 meal would have been like my weekly dinner budget, in one meal. Canned salmon for like 2.99 did the trick instead.

  25. I love the colours in theses photos! So gorgeous!! I’ve always fried my fritters so tend to stay away from them on all but special occasions. I will definitely be trying your baked version :)

  26. Mmm…Your pictures are beautiful. Making soups with coconut milk has got to be one of my favorite and easiest things to do in the kitchen. I love all of these recipes and you just reminded me that I STILL need to get a spiralizer. :)

    1. I love coconut-milk based soups and just made another one this week that I’ll be blogging about in a week or so!

  27. Oh yes, Averie, this one is right up my alley: savory, baked and spicy! :) I giggled when I red a first few paragraphs: who hasn’t been there?! Anyway, I do it quite often and call those fritters or other creations “the hunting meal”. You are absolutely right: homemade mustard is so much better and super easy to make. Sometimes I even make it in individual portions as my husband likes it stronger than me. Come see my baked “fries”, you may like it… although it’s not sweet. :)

    1. Yes on the mustard – I have to portion out my portion and then what I give to Skylar b/c mine is crazy spicy sometimes :)

  28. These look so good and are such a good idea! I’m always looking for new side dishes. Totally agree that if I’m going to eat something fried it’s going to be a donut or French fries (they are my biggest weakness).

  29. Looks like I’m going back to the store–who knew homemade mustard could be so easy!? And those fritters look INSANE.

    1. Girl it is SO easy! And you can really get it nice and spicy without adding any salt or any other fillers that are in storebought. And it’s Like probably 54 cents to make 8 oz! Not even kidding!

    1. your pancakes turned out great! and yes, I just hate dealing with hot oil…it stinks up my house for days, I always get grease burns on my wrists, and it’s just not as healthy!

  30. Oh man those look fantastic. I have made similar veggie cakes but always used white beans. Jason would love the addition of the potatoes.

  31. I love this recipe and it is so random that I was just telling Seraphim 2 nights ago that it had been way too long since we had homemade fritters! I am thrilled that this is a baked fritter and not fried. I had to chuckle about your fried donut in powdered sugar vs. fried zucchini choice…I mean, yeah! I also love how such small amounts of veggies go such a long way into making something unique and fun to eat. My boys would not ever just eat a plate of sweet potato and zucchini on their own, but this – yep – they would scarf it down. I am also thrilled at how easy it is to make mustard! I never even thought to do that before. Great post and great tips that I am excited about incorporating! :-)

    1. I just hate dealing with hot oil…it stinks up my house for days, I always get grease burns on my wrists, and it’s just not as healthy! But if it was a donut, I may make an exception :) How random is that about you talking about fritters! We’re always on the same wavelength!

  32. I love it when you post savory recipes. This looks like my kind of meal. I’m pinning this and making a big batch this weekend. I am guessing they will freeze well. I love that they are baked too. I like my fritters really crispy, and I bet a couple minutes under the broiler would do wonders for that.


    1. I try to do 1 savory recipe a week. Everyone always says they want them…it’s a stretch for me, just because it’s much, much harder to coordinate the photography and still eat the food than it is with desserts which can be made & shot anytime.

      Thanks for the pin & LMK how these go for you and what the broiler does for them. Good thinking!

  33. This is definitely my kind of fritter! My husband returns home tomorrow and I was thinking about what to make for dinner. No worries–another one of your recipes to my rescue!! I love that they are baked–it’s just easier to put things like that in the oven and do something else. Yours have nice color and look crispy on the outside. Oh–I have been experimenting with avocado oil to try and roast my root veggies at higher temps (my sensitive smoke alarm is 8 feet from my oven and will go off if I get anywhere near 400 yet when I look, nothing is burning). Anyway, it hasn’t gone off since using it for the past few weeks and i’ve been able to roast between 400-425. I had always used olive oil before so maybe the higher smoke point of the avocado oil is saving my ears.

    1. Yes to putting it in the oven and not having to babysit them over a pan of hot oil! I would love to try avo oil b/c i have the world’s.most.sensitive smoke detector too! Roasting sweet potatoes in EVOO or even coconut oil, just a tiny bit, at like 400F and it goes off and it’s such a jarring and unnerving experience. It’s SO Loud!! I have a mini heart attack!

  34. Yum! These look so good! I wonder if they’d work with egg whites as I have a wholeeee lot of egg whites to use up!

    I have a zucchini banana muffin recipe at my blog which is so moist and delicious. It’s got added flaxseed and applesauce and my whole family adores it – and they’re not usually veggie eaters normally! The recipe is here:

    1. I know how you feel about egg whites! I but cartons of the liquid ones, but using them all up between two people in 7 days is tough. I usually end up with the fall back of egg white muffin cups in the freezer with whatever diced veggies I need to use up, but we can only eat those so often.