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Zucchini Muffins (Healthyish Version)

What you need: 

2 to 2 1/2 cups shredded zucchini (depending on size of the squash at hand)
1/3 cup water
1 cup white flour
1 cup whole wheat flour
3/4 cups oat bran or wheat bran
1 cup granulated vegan sweetener of choice
3/4 cup raisins or chopped nuts
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon each cinnamon, cardamom, nutmeg
1/2 teaspoon ground cloves
1 teaspoon vanilla
1/3 cup applesauce
3 Ener-G "eggs", beaten well

What you do: 

Preheat oven to 350 degrees F (175 degrees C). On the stove, heat the water. When it begins to simmer, turn off, add raisins or nuts. Let sit for a couple of minutes, then add zucchini.
In a separate bowl, mix flour, sweetener, baking soda, salt, and spices. In another bowl, whip up the Ener-G eggs with a whisk, add applesauce and vanilla extract. Add in the zucchini mixture.
Stir the wet mixture into the flour mixture, using as few strokes as possible, then spoon into prepared muffin cups. The recipe makes about 18 muffins. Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Preparation Time: 
20min prep 25 min
Cooking Time: 
Servings: 
18
Recipe Category: 

SO HOW'D IT GO?

ok ok- so I should have said the BATTER was amazing, the muffins were a bit too wet with all that extra water (next time Im using bananas instead of the flax-water mix) so they ended up taking super long and never set. for the second 6 (of 18) i added 1/3 c more flour and made them much smaller and at least they baked through. The flavor is definitely good.

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these turned out awesome though I had to improvise a little. no wheat germ so I used oats processed through the food processor. For the 3 eggs I used 3 T ground flax + one and a half cup water whisked together. I wanted some oil in it too, so instead of the 1/3 c water thing, i added almost that much oil. I figured with all the excess water from the "egg" it would be ok and it totally was. Thanks for the recipe, it gives another way to use up all my zucchinis!

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pretty good... I used about 3 c zucchini and wheat germ in place of the oat bran, added an extra 1/4 C WW flour and a handful each poppyseeds, ground flax and flax seeds. They seemed to need some oil, so I added 1/2 C grapeseed oil to the wet ingredients in a measuring cup then added about 1/4 C soy milk to make 2 Cups of wet ingrediants. this seemed to work out great. My 2 year old loves them. I think next time I'll add a tsp. of baking powder though to make them more fluffy.

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