Happy Herbivore Recipe

Zucchini Muffins

Servings: 12

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.  

Picture of Zucchini Muffins

Additional Info

Recipe added on July 7, 2010 by

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.)


Nutritional Information

  • Serving Size: 1
  • Servings Per Batch: 12
  • Amount Per Serving
  • Calories 98
  • Fat 0.30g
  • Carbohydrate 21.60g
  • Dietary Fiber2g
  • Sugars9.60g
  • Protein1.90g

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