Zucchini Muffins


Picture of Zucchini Muffins

Total time

33min

Cook time

25min

Prep time

8min
Crate of vegetables

Ingredients

A boiling pot

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.)

Nutrition

Servings per batch: 12

  • Calories: 98
  • Fat: 0.30g
  • Carbohydrate: 21.60g
  • Dietary Fiber: 2g
  • Sugars: 9.60g
  • Protein: 1.90g
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Picture of Zucchini Muffins

Total time

33min

Cook time

25min

Prep time

8min
Crate of vegetables

Ingredients

A boiling pot

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.)

Nutrition

Servings per batch: 12

  • Calories: 98
  • Fat: 0.30g
  • Carbohydrate: 21.60g
  • Dietary Fiber: 2g
  • Sugars: 9.60g
  • Protein: 1.90g