Yummy Vegan Zucchini Muffin Recipe

We have had an incredible season growing zucchini in our garden. I have made some delicious dinners with our harvest, but there are only so many zucchini boat recipes you can make before you need to switch it up. What better way to make use of this versatile vegetable than by making muffins with it! You can add chocolate chips, raisins, cranberries, and walnuts to these yummy treats, or anything else that might make your mouth water. This recipe makes about two-dozen muffins. Enjoy!

Ingredients

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

¾ teaspoon baking powder

2 teaspoons ground cinnamon

1 cup sugar

3/4 cups apple sauce

1/4 cup unsweetened coconut milk or other

2 teaspoons vanilla extract

3 1/2 cups grated zucchini drained

Optional Add-ins: Add chocolate chips, raisins, cranberries, and/or crushed walnuts

Directions

1. Preheat oven to 375 degrees F.

2. In a large mixing bowl, combine the flour, salt, baking soda, baking powder, and ground cinnamon until well mixed.

3. In another mixing bowl whisk together the sugar, apple sauce, coconut milk, and vanilla extract until the mixture is syrupy and comes together.

4. Add the wet ingredients to the dry, along with half of the grated zucchini. Mix until well combined, and than fold in the remaining grated zucchini. If using one of the optional add-ins, stir it in at this time.

3. Pour the batter into the prepared muffin pans, filling each cup about 3/4 of the way full. I use an ice cream scoop for easy filling. If using a variety of optional add-ins, add them to the individual muffin cups and gently stir them in.

4. Bake the muffins at 375 degrees F for about 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center emerges clean. Allow muffins to cool before eating.

When I made these, I put vegan chocolate chips in six of the muffin cups, raisins in six of them, and I kept the rest plain. They were all delicious, but I will say that the chocolate chip ones were my favorite! You can warm them up in the morning and add a little butter to them to have with your morning cup of tea, or eat them as they are. If you do not plan on eating them all within the first few days, store them in the refrigerator by day three to keep them fresher longer. These were definitely a favorite with my family, especially my toddler. Enjoy!