Fat-Free Whole-Wheat Vegan Zucchini Muffins

Posted by:Lindsay S. Nixon Category: Recipe

My zucchini plants are quite bountiful. After one very large zucchini I harvested three more a week later... all of which were size of my forearm. Then two days later, I had another one ready for harvest! 

My thoughts immediately shifted to a zucchini bread I made some years ago (when Happy Herbivore was still in its infancy). The recipe and picture are a hot mess, let me tell you. Oh, how far I've come.

Still, the recipe has received enough positive reviews that I thought I'd rework it a bit: Take out the flax-egg because I prefer to use "everyday" ingredients now and revamp the flavors a bit to be a little more... edgy.

I also went for muffins since they bake in a fraction of the time as bread, and, well, the less time my oven has to be hot, the better. It was 102 degrees in Central Park yesterday!

The result? deliciousness. And at less than 100 calories per muffin, these little zucchini clouds of whole wheat love are the perfect summer harvest snack. They're just a little sweet and really filling. Bake up a batch and see!

I also recommend they're chocolate cousins: HH's chocolate-zucchini muffins!

Lindsay S. Nixon

Hi I'm Lindsay also known as the Happy Herbivore.
I've dedicated myself helping folks lose weight on a vegan diet. I been blogging since 2006, written 6 books, and started a business called Meal Mentor.

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Recipe:Zucchini Muffins

Picture of Zucchini Muffins

Prep time: | Cook time: | Total: | 12 servings

Description

Use up your harvested zucchini to make a batch of these slightly sweet muffins with a hint of lemon. You can also make a lovely light zucchini bread with this recipe.  

Ingredients

Instructions

Preheat oven to 350F. In a large mixing bowl whisk flour, baking powder, cinnamon, ginger, nutmeg and salt together. In another bowl combine sugar, applesauce, vanilla, lemon zest, zucchini and non-dairy milk. Stir until well combined. Add wet mixture into dry mixture and stir until just barely combined. Fill muffin cups 3/4 full and bake 18-25 minutes. If making a bread bake 45 minutes to 1 hour. Check doneness by inserting a toothpick into the center. If toothpick pulls out cleanly the bread is done. (You can also add 1/4 cup chopped dried fruits such as cranberries or raisins, chopped raw walnuts or minced crystalized ginger to this recipe.)