Zucchini Muffins
These are the best zucchini muffins you will ever have. I am not biased at all.
During the summer I use fresh zucchini from our garden. I freeze of pre-shredded zucchini to be able to bake these off season. You can also get great zucchini from Flower Hill Farm at the Culver Farmer’s Market.
I bake zucchini muffins to give away, to serve when I have friends over, when the kids are home so they can have an easy breakfast or snack, and just because.
I have tinkered with this recipe for years. I love that you only need one mixing bowl to prepare it. Hope you like it.
Muffins are a great way to sneak veggies into a picky eater’s food.
Please remember I am not a chef or recipe writer. I wing it quite a bit.
Ingredients:
Approx 1 packed cup finely shredded zucchini (water partially squeezed out)
Two 4 oz containers of unsweetened apple sauce (or you may sub 2 very ripe mashed bananas)
1/4 cup melted coconut oil
1/4 cup oat milk
1/2 cup raw sugar
Vanilla extract
Juice of 1 lime
2 cups AP flour
1 teaspoon baking soda
Cinnamon
Fresh grated Nutmeg
Pinch of salt
1 cup fresh blueberries (optional)
Instructions:
Preheat the oven to 350F. Coat 12 muffin tin pan with coconut oil. I scoop the solid coconut oil with a paper towel and then rub on to the muffin tins.
In a large mixing bowl, mix zucchini and apple sauce (or bananas). Add the raw sugar, oil, vanilla, lime juice, and oat milk, and whisk to incorporate.
Mix in the flour, baking soda, salt, nutmeg (grate directly over bowl) and cinnamon and stir until combined. Add blueberries (optional) and mix gently. Do not overmix, or the muffins can come out dense and gummy!
Transfer the batter to the prepared muffin pan.
Bake for about 25-30 minutes, until tops are golden brown and an inserted knife or toothpick comes out clean.
How To Use: Think outside the box when you eat these muffins. I like avocado, habaneros, lime, and salt on mine for a quick, easy lunch or dinner. You can make a breakfast sandwich with Morningstar Farms veggie sausage and Chao or Miyokos vegan cheese. These muffins are also great with peanut butter and jam. Perfect for any meal or snack. They travel well too in a hard container so they do not get smushed.
Options: You can use any plant milk you have on hand instead of oat milk. If you are oil-less, you can omit the oil, just add a little more plant milk. You can top with sliced bananas before baking. You an add 1 cup fresh blueberries. when the batter is mixed. If you are monitoring your salt intake you may omit the salt.
Tip: If I am short on time, sometimes I prepare the batter in the morning, then bake the muffins in the evening so we can have fresh out of the oven muffins as an after dinner treat.
Zucchini Muffins with avocado, habaneros, lime, salt
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