A Dash Of Wholesome

Un Soupçon de Bien-être

Vegan Zucchini Muffins

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During the summertime, zucchinis are in abundance and if like most people, you just don’t know what to do with them anymore, I have the perfect recipe for you. These vegan zucchini muffins are healthy, simple and absolutely delicious. They’re also a clever way of sneaking in some extra veggies if you have some picky eaters in your family. You cannot taste the zucchini at all but it will keep your muffins moist and tender.

Here is how these vegan zucchini muffins are made:

Preheat your oven to 350F and spray a muffin pan with non-stick cooking spray. Set aside for later.

In a large bowl, combine the ground flaxseeds and water. Mix to combine and set aside for about 5 minutes. This is what some people call flax eggs. They will replace eggs in this recipe. After the 5 minutes you will notice that the mixture will have thickened and will resemble the texture of raw eggs.

In the meantime, we will work on the dry ingredients. In a small bowl, add the whole wheat flour, cinnamon, baking soda, baking powder, salt.

Give the ingredients a quick stir to combine. Set aside.

In the large bowl that has the prepared flax eggs, add in the maple syrup, avocado oil and vanilla. Whisk to combine.

Using a wooden spoon or silicone spatula, fold the zucchini into the wet ingredients.

Add the dry ingredients into the large bowl and gently fold until there is no visible dry flour.

Add in the chopped dark chocolate and give the batter one more gentle mix. Try to not overmix the batter as this will create a dense muffin.

Using an ice cream scoop or two spoons, divide the batter into your prepared muffin pan. You should have 12 muffins.

Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the pan for 10 minutes.

After the 10 minutes, remove the muffins from the pan and place on a cooling rack to cool completely.

Serve and enjoy!

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VEGAN ZUCCHINI MUFFINS

Prep Time 20 minutes
Cook Time 20 minutes
Servings 12 muffins
Author Véronique – adashofwholesome.com

Ingredients

  • 1/4 cup ground flaxseeds
  • 1/2 cup water
  • 1 2/3 cup whole wheat flour
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2/3 cup maple syrup
  • 1/3 cup avocado oil
  • 2 tsp vanilla extract
  • 1 1/4 cup finely shredded zucchini , packed
  • 1/2 cup chopped dark chocolate , chose a vegan chocolate to keep this recipe completely plant based

Instructions

  1. Preheat your oven to 350F and spray a muffin pan with non-stick cooking spray. Set aside for later.

  2. In a large bowl, combine the ground flaxseeds and water.Mix to combine and set aside for about 5 minutes. This is what some people call flax eggs. They will replace eggs in this recipe. After the 5 minutes you will notice that the mixture will have thickened and will resemble the texture of raw eggs.

  3. In the meantime, we will work on the dry ingredients. In a small bowl, add the wholewheat flour, cinnamon, baking powder, baking soda, salt. Give it a quick stir to combine. Set aside.

  4. In the large bowl that has the prepared flax eggs, add in the maple syrup, coconut oil and vanilla. Whisk to combine.

  5. Using a wooden spoon or silicone spatula, fold the zucchini into the wet ingredients.

  6. Add the dry ingredients into the large bowl and gently fold until there is no visible dry flour. Add in the chopped dark chocolate and give the batter one more gentle mix. Try to not over mix the batter as this will create a dense muffin.

  7. Using an ice cream scoop or two spoons, divide the batter into your prepared muffin pan. You should have 12 muffins.

  8. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

  9. Remove from the oven and let cool in the pan for 10 minutes.

  10. After the 10 minutes, remove the muffins from the pan and place on a cooling rack to cool completely.

  11. Serve and enjoy!