I’m still bouncing with zucchini and I’ve made the same recipe so many times that we can’t look at it anymore!  Moving on to a nice breakfast or snack idea, that would also work for school lunches!
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ZUCCHINI MUFFINS (Vegan, Gluten free) adapted from Minimalist Baker Zucchini Cake
makes 12 
  • 1 1/2 cups grated zucchini, drained (I food process!)
  • 1 tsp. vanilla
  • 1 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp. baking soda
  • 1/4 cup olive oil
  • 1/4 cup unsweetened applesauce
  • 1/4 cup almond milk + 1 tsp apple cider vinegar
  • 1/2 tsp. cinnamon
  • 1 1/2 cups gluten free flour (or whole wheat pastry flour if not gluten free)
  • 3/4 cup almond meal
  • 1/3 c mini chocolate chips (optional)
Preheat oven to 350. Add 1 tsp apple cider vinegar to the almond milk, let sit 5 minutes.  Food process the zucchini then drain it and press out all excess water! Stir together the zucchini, coconut sugar, vanilla, olive oil, and applesauce and milk/vinegar mixture.  Add baking soda, baking powder, cinnamon, and flours to the zucchini mixture. Stir to combine, do not over mix. Stir in chocolate chips if using!  Place in muffin tins – I used silicone! Bake for 20 minutes, or until set and browned! Let cool a few minutes in the pan (5-8) then push out and let cool completely on wire rack. Enjoy!

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