Zucchini Muffins

• Total time: 33 min
• Cook time: 25 min
• Prep time: 8 min

• 1½ cups whole wheat pastry flour
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp ground ginger
• ½ tsp nutmeg
• ½ tsp salt
• ½ cup raw sugar
• 6 tbsp unsweetened applesauce
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• ¼ cup nondairy milk
• 1½ cup shredded zucchini

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.)

Servings per batch: 12

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