Zucchini muffins are one of my favorite summer treats, and I still have lots of zucchini in my garden. If you do too, try a batch of these muffins – I began with a recipe from Vegan Brunch, a great cookbook, but it wasn’t quite what I was looking for, so I made it my own. After experimenting with this recipe, I brought them to a breakfast potluck this summer and was told that many omnivores liked them! In addition to eating these with breakfast, these muffins are so good, I often have one for dessert.
First of all, here are a few notes on the ingredients:
The applesauce: I am not at all against oil, nor do I set out to eat a low-fat diet. However, I do believe in moderation. Since I normally sauté parts of my dinner in oil and make salad dressings with oil, I try to keep it at that, and have other snacks and meals throughout the day be relatively oil-free. Using applesauce in place of all or some oil in baked goods is a relatively easy way to cut down on oil (see my vegan carrot cake recipe for another example of this). When you are baking without oil, be sure to use parchment paper (with cookies) or canola oil cooking spray for items like muffins or cakes. I like to use paper muffin cups with my muffins, and spray the inside of the paper cups with canola oil before filling them with the oil-free batter.
Spelt flour: I used spelt flour to make these muffins. If you haven’t tried spelt I’d highly recommend it. It’s a very nutritious grain, that’s also non-GMO. While it isn’t gluten-free, it is wheat-free, so many people who can’t eat wheat can eat spelt. If you’d like, you could also use wheat flour or a gluten-free flour mix in these muffins (of course, if making them gluten-free, be sure to use xanthum gum).
Pumpkin pie spice: I never know when to use pumpkin pie spice when I’m not, well, making pumpkin pie. I had the idea to use it in other baked goods – it’s easy and delicious. If you don’t have this spice, use cinnamon and a little nutmeg in these muffins.
And now…the recipe!
Chocolate Chip Zucchini Muffins
- 1 cup of non-dairy milk (my new favorite is hazelnut)
- 3 Tablespoons of ground flaxseed
- 1 teaspoon apple cider vinegar
- 2-1/2 cups spelt flour (or flour of your choice)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/3 cup unsweetened applesauce
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- 3/4 cup vegan semi-sweet chocolate chips
1. Preheat the oven to 350. Remember to lightly coat your muffin tin or muffin cups with canola oil spray. This recipe will make 12 muffins.
2. Combine the milk, flaxseed and vinegar and mix with a fork or whisk (you can use the measuring cup for this). Set aside.
3. In a large mixing bowl, stir together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Add the vanilla, applesauce, brown sugar, and milk mixture to the center – stir to combine. Fold in the zucchini and chocolate chips. I prefer using a wooden spoon for my mixing.
4. Spoon the batter into the muffin cups. Bake 25 – 28 minutes, until the muffin tops are firm. Let them cool for 20 minutes before transferring them to a wire rack to cool completely.