VEGAN ZUCCHINI BREAD MUFFINS

I stumbled across this recipe last week and instantly thought “I have to make this.” Has that ever happened to you?

This recipe is still pretty simple, with the added effort of grating zucchini, and turns out delicious and beautiful. If you don’t like zucchini, no worries because you can hardly taste it. I love that muffins are a more casual sweet where those that are trying to lay off cookies and candy may say “Ok, but just one!” These muffins pair perfectly with coffee and good conversation, too.

I adjusted this recipe to make them vegan, and I have to say you would never know it. Keep reading for the details.

INGREDIENTS

Makes 12 muffins

3 cups flour

1 tsp salt

1 tsp baking soda

1tsp baking powder

1 tbsp ground cinnamon

3/4 cup unsweetened applesauce

2 cups sugar

1 cup vegetable oil

1 tbsp vanilla extract

2 cups grated zucchini

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DIRECTIONS

  1. Preheat oven to 325° F. Grease and flour 2 (12-cup) muffin tins.
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat applesauce, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the wet mixture, and beat well. Stir in zucchini until well combined. Fill muffin cups ¾ of the way full with batter or divide the batter between the two loaf pans if using.
  4. Bake the muffins, rotating the muffin pans from front to back and top to bottom halfway through the cooking time, until the muffins are browned and a cake tester or toothpick inserted in the center comes out clean for 18-20 minutes. Mine took about 25 minutes, but that could be due to my oven.
  5. Transfer the pans to wire racks and let cool for 5 minutes. Remove the muffins from the pans and cool completely.

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I was amazed at how great these turned out. I usually don’t take the time to make things that aren’t chocolate, but these muffins made me realize that I am missing out on a lot of baked goodness! Evan inhaled two of these the instant they came out of the oven and I had to hold myself back while taking photos. They’re that good!

I have a few non-chocolate recipes bookmarked, so keep an eye out for some more sweet treats! What should be next on my baking list?

Thanks for stopping by!

XO

Kasey

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