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Saturday, September 5, 2015

Healthy Zucchini Muffins

Once of the best things about the end of summer is collecting all of the wonderful fruits and vegetables fresh from the garden and orchard.  The hubs and I live in an apartment so we don't have our own garden, but we have been lucky enough to get fresh produce from my parents and grandparents.  They have been stocking us up with raspberries, cherries, green beans, peas, zucchini, summer squash, cucumbers, and sweet corn!

We had a large zucchini sitting on the counter so, while Tony was out golfing, I decided to do some baking with it.  I absolutely love zucchini bread, but I didn't want to load it with oil or butter like most recipes call for.  I tweaked a few recipes that I found to make this healthier version of the beloved zucchini bread.  The pictures really don't do them justice!  They are so flavorful and moist!

Don't be afraid to make substitutions if you don't have certain ingredients.  You could replace the chia egg with a regular egg, the almond milk with cows milk, whole wheat pastry flour with all-purpose flour, etc.  They are great served warm with a little butter or cooled.


Dry Ingredients:
1 2/3 c. whole wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. salt
1/3 c. oats 

Wet Ingredients:
1/2 c. maple syrup
1/2 c. almond milk
1/4 c. applesauce
1 chia egg*
1 tsp. vanilla
2 c. loosely packed, grated zucchini


Preheat oven to 350 degrees.
Combine dry ingredients in a mixing bowl, and wet ingredients in another.
Pour dry ingredients into the zucchini mixture and stir just until combined.
Scoop into lined or greased muffin tins.
Sprinkle a little oats on top for fun, if you'd like.
Bake for about 20 minutes, or until toothpick inserted in center comes out clean.

*To make a chia egg: Mix 1 tablespoon of chia seeds with 3 tablespoons of water, then let rest to "gel up" for about 15 minutes before using.

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