Zucchini muffins

What?  That’s no cookie recipe!  Yes, but quick breads are also a passion of mine.  They’re just as easy to mix up as cookies, and trying all sorts of varieties with veggies or fruit is a great way to start the day or as a healthy snack.  My son (and his school friends with whom he trades!) love ’em.

It’s summertime, and zucchini is everywhere.  In my never-ending quest to get my kids to put more veggies in their mouth, I tried this recipe from The Joy of Vegan Baking (my first ever Vegan cookbook) but I swapped 1/2 C of sugar for maple syrup – more natural sweetener and less of the addictive sugar.

3 T ground flaxseed
1/2 C water
1/2 C Canola oil
1/2 C unsweetened applesauce
1 T white distilled vinegar
1 1/2 C sugar (I use the raw cane sugar – it’s less processed than traditional white sugar)
1/2 C maple syrup
2 C grated zucchini
2 t vanilla extract
3 C whole wheat pastry flour  (Love this!  It’s an excellent substitute for all-purpose flour)
2 t ground cinnamon
1/2 t nutmeg
1 t baking soda
1/4 t baking powder
1 t salt

Preheat oven to 325 degrees.  Lightly grease 2 muffin tins (I use Pam).

In a food processor, combine the flaxseed and the water.  Whip it until it’s thick and creamy, about 2 minutes.  Transfer to an electric mixing bowl and add the oil, vinegar, sugar, maple syrup and combine.  Stir in the zucchini and vanilla.

In a separate bowl, sift together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.    Stir this dry mixture into the wet mixture until just combined.  Do no overmix.  Scoop batter into muffin tins – make each about 3/4 full.

Bake for 30-35 minutes.  Check for doneness by inserting a toothpick into the center.  Makes about 18 muffins.

A big thumbs up from my husband and son!

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