Zucchini Bread Muffins
Now you can enjoy amazingly delicious zucchini bread while also feeling good about what you’re eating! These Zucchini Bread Muffins are not only full of flavor, but packed with superfoods as well. In fact, almost ALL of the ingredients are superfoods — I even snuck in some protein powder.
Servings 15
Equipment
- muffin tin(s)
- 15 paper (or foil) baking cups
- cheesecloth or nut bag
Ingredients
Dry Ingredients…
- 1 cup gluten-free oat flour
- 1/2 cup buckwheat flour
- 2 Tbsp coconut flour
- 1/4 cup ground chia seeds
- 2 Tbsp vanilla-flavored vegan protein powder soy-free if necessary
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
Wet Ingredients…
- 1/2 cup coconut oil, melted
- 3/4 cup + 2 Tbsp coconut sugar
- 1/2 cup unsweetened apple sauce
- 1 tsp vanilla extract
- 1/4 tsp apple cider vinegar
Everything else…
- 1 3/4 cup shredded zucchini
- 1/2 cup chopped pecans
- 1/2 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 350°F and line the muffin tin(s) with baking cups.
- Add the dry ingredients into a mixing bowl and stir to combine.
- Add the wet ingredients into a separate mixing bowl and whisk to combine.
- Using cheesecloth or a nut bag, squeeze dry the zucchini shreds to release any excess moisture.
- Add the mixed dry ingredients into the bowl with the wet ingredients. Stir until incorporated. Stir in the zucchini, pecans, and coconut.
- Distribute batter evenly into 15 baking cups (approx. 3 1/2 Tbsp per muffin). I use an *ice cream scoop to create rounded tops on the muffins (see notes for scoop size). Bake for 22 minutes, rotating the muffin tin(s) halfway through baking time.
Notes
*The ice cream scoop I use is slightly over 5 cm in diameter and holds a total of 3 1/2 tablespoons of liquid.
Are you a chocolate lover, like me? Try adding in a half of a cup of dairy-free chocolate chips for an extra special treat!