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With the abundant crops we get whenever we plant zucchini, we’ve tried it so many different ways and enjoy it all, but one of my favorite baking recipes is this one. I started making these muffins about 10 years ago when the kids were little and I had to send snacks to school. This recipe is deceiving because the muffins look and taste like brownies (so the kids love them) but are relatively low in sugar, are low-fat, vegan, made with whole wheat flour, and sneak in some veggies (so I love them too). Hope you enjoy them as much as we do!

6 T. ground flax seed

1/2 c. water

1 2/3 c. sugar

1/2 c. oil

1/2 c. applesauce

1/3 c. unsweetened cocoa powder

1 1/2 t. vanilla

2 c. grated zucchini

3 c. whole wheat pastry flour

1 t. baking soda

1/2 t. baking powder

1 t. salt

1/4 t. each cinnamon, nutmeg, ground cloves, cardamom

Heat oven to 350 degrees. Mix flax and water, let sit for a few minutes to thicken. To flax mix, add sugar, oil, applesauce, cocoa, vanilla — mix well. Add zucchini. In separate bowl, mix remaining dry ingredients. Add dry ingredients to the zucchini mixture. Fill prepared muffin tins to about 3/4 full. Bake for 20-25 minutes. Remove from tins and let cool on a rack.

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