Vegan Zucchini Bread Muffins Recipe

(Vegan)

Ready in 45 minutes

Serving Size 1 muffin

# of Servings 16

146 calories per serving

Ingredients

• 2 cups of shredded zucchini, from 2 medium zucchinis

• 2 cups all purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• 2 teaspoons cinnamon

• 1 teaspoon nutmeg

• ½ cup granulated sugar

• ½ cup light brown sugar

• 1 cup apple sauce

• ⅓ cup vegetable oil

• 2 teaspoons vanilla extract

Preparation

1. Preheat the oven to 350°F and spray 16 cavities of a muffin pan with nonstick cooking spray. Set aside.

2. Cut the 2 zucchinis in half. horizontally. Then, cut each of the halves in half vertically. Using a spoon, scoop out the seeds of the zucchinis. Once again, cut these zucchini pieces in half vertically. Place the zucchini pieces in a food processor and pulse until the zucchini is in shredded small pieces. Set aside.

3. In a small bowl combine the flour, baking soda, baking powder salt, cinnamon, and nutmeg. Whisk together and set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, brown sugar, apple sauce, vegetable oil, and vanilla extract. Stir on low setting until well combined, about 2 minutes.

5. Continue low speed, and add the dry mixture in the 3 parts, stopping between each section to let the dry ingredients incorporate.

6. Add in the shredded zucchini. Stir on low speed until zucchini is well dispersed, about 30 seconds.

7. Transfer batter to the muffin tins and fill until the cavity is a little more than ¾ full.

8. Bake for 25 minutes until a toothpick comes out clean and the tops spring back.

9. Let cool for 10 minutes in the pan before serving right away or storing in an airtight container at room temperature.