Zucchini Recipe ∗ Vegan Zucchini Bread Muffins

Modified an old recipe and cut 1/2 the sugar and oil. Still trying to reduce sugar content.

Ingredients

• ½ cup warm water
• 6 tablespoons flax seed meal
• 1 cup turbinado sugar
• ¾ cup unsweetened applesauce
• ¼ cup safflower oil
• 1 teaspoon vanilla extract
• 2 ½ cups zucchini, grated
• 2 cups oat flour
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon ground cinnamon
• 2 teaspoons ground nutmeg
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 cup raisins

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin pans.
2. Whisk warm water and flaxseed together in a large bowl. Mix in sugar, applesauce, oil, and vanilla extract. Stir in zucchini until well combined.
3. Sift oat flour, all-purpose flour, baking powder, cinnamon, nutmeg, salt, and baking soda into a bowl. Stir in raisins and combine with the zucchini mixture until batter is just mixed.
4. Transfer batter into muffin cups using 1/4 cup measure.
5. Bake in the preheated oven until a knife inserted into a muffin comes out clean, 50 to 55 minutes.

Nutrition Facts

• calories133.4
• carbohydrateContent23.9 g
• fatContent3.9 g
• fiberContent1.9 g
• proteinContent2.1 g
• saturatedFatContent0.4 g
• sodiumContent188.9 mg
• sugarContent12.3 g