Remember this post? Boy… my mouth sure does.
I have been craving the the sweet cinnamon taste and soft texture of zucchini bread. Yesterday, while shopping at the produce stand, I ran into a long lost friend of mine!
Well Hello, Mr. Zucchini!
I was so happy to see him! We chatted for a while and I decided to invite him over for breakfast. He asked what I would be serving and I said, “Vegan Zucchini Bread Muffins, of course!”
– Gulp. –
- 1 1/2 cups whole wheat flour
1 1/2 teaspoons baking powder
pinch of salt
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 flax egg (1tbls flax meal + 3 tbls water)
1/2 cup packed dark brown sugar or sucanat
1/2 cup unsweetened, natural apple sauce
2 tablespoons canola or cooking oil of your choice
1 cup finely shredded zucchini
1 teaspoon pure vanilla
1/3 cup non-dairy, dark chocolate chips (optional)
1/2 cup chopped toasted pecans or walnuts (optional)
Preheat oven to 375 degrees. Spray your muffin pan lightly with cooking spray, if you are not planning on using paper cups.
Combine flax and water, stir and set aside. Place flour, baking powder, salt, baking soda, cinnamon and ginger in a large bowl. Stir to combine; set aside.
Place flax egg, sugar, apple sauce, oil, zucchini and vanilla in a mixing bowl and mix on medium low until all of the ingredients have been incorporated. Add flour mixture, stirring until just combined. Stir in nuts. Divide batter among muffin cups.
Bake 18 to 22 (they were perfect at 18 minutes in my oven!) minutes or until browned and toothpick inserted in centers comes out clean. Let cool a few minutes in the pan then transfer to a wire rack. Serve warm with a little Earth Balance or nut butter.
Makes 12 muffins
As you can clearly see, he was a good sport about everything and made an excellent breakfast guest.