How to Make No Waste Juice Pulp Zucchini Muffins

by Denise @el&em

I can't throw anything away. Not even my juice pulp!! Here I'm sharing a few of my favorite "no waste" juicing tips. I like to call it....Green, Green Juicing!


  • Juicer
  • 4 Carrots
  • 1 Apple
  • 2 Cups Kale
  • 1 Orange
  • 1 Lime
  • 1 Inch Ginger
  • 1 Cup Whole wheat flour
  • ½ Cups Oats
  • ½ Cups Turbinado sugar
  • 1 Teaspoon Baking soda
  • ½ Teaspoons Salt
  • 1 Teaspoon Cinnamon
  • ½ Teaspoons Nutmeg
  • 2 Eggs
  • ¼ Cups Vanilla yogurt
  • ¼ Cups Honey
  • ¼ Cups Milk
  • 1 Teaspoon Vanilla
  • 1 Tablespoon Lemon juice
  • ¼ Coconut oil
  • 1 Zucchini
  • 1 Cup Juice pulp
  • ½ Cups Nuts, cranberries, chocolate chips (optional)
  • Instructions

    Step 1

    Prep juicing fruits and veggies. Start with the carrots, kale and apple.

    Step 2

    Start juicing!

    Step 3

    After juicing the carrots, kale and apple, transfer pulp to a bowl.

    Step 4

    Now juice the remaining ingredients.

    Step 5

    Pour juice into glass or jar and enjoy. (I add frozen fruit as ice cubes to chill my juice a bit).

    Step 6

    Now, for the no waste part (#1).

    Step 7

    We're making muffins!

    Step 8

    Add all the dry ingredients in a bowl, stir, then set aside.

    Step 9

    Step 10

    Add eggs, yogurt, honey, milk, coconut oil (slightly melt the coconut oil), vanilla & lemon juice. Stir to combine.

    Step 11

    Step 12

    Coarsely shred zucchini into wet mixture.

    Step 13

    Gently mix.

    Step 14

    Add 1 cup of the juice pulp. I picked out any big chunks, peels, etc. Mix gently.

    Step 15

    Add the dry ingredient mix.

    Step 16

    Stir until just combined.

    Step 17

    Add some extras if you'd like...chocolate chips, dried fruit or nuts. I added a 1/2 cup of pecans.

    Step 18

    Your mixture will look like this. It's less runny than traditional zucchini bread batter.

    Step 19

    Place batter in baking cups.

    Step 20

    Bake @ 350 degrees for about 20-25 minutes. Be careful not to overbake. Mine baked for only 20 minutes and are perfect!

    Step 21

    Now, while those are baking, let's take care of no waste part #2. Collect the remaining pulp, egg shells and the cuttings from prep.

    Step 22

    Step 23

    Toss it all in your garden for wonderful, fast composting material!!

    Step 24

    You're veggies will love you!!

    Step 25

    I also freeze pulp to use later, you can add it to soup stock, meat loaf, breads and more! Simply place in ice cube trays, freeze, then transfer to ziploc bags. No waste juicing at its finest!!

    Step 26

    Now back to our yummy muffins, once they're baked, (insert a knife, to test) remove from the oven and let cool.

    Step 27

    These muffins turn out moist and delicious, not too sweet, full of texture and nutrients. Delish!

    Step 28

    Serve with fresh juice for an uber healthy snack!!