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.
Additional Info
Recipe added on July 7, 2010 by
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.
Recipe added on July 7, 2010 by
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.)
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