Moist Zucchini Muffins
This is a great recipe for leftover zucchini. I usually bake these muffins when preparing raw zucchini noodles with the vegetable spiral cutter. There are always enough leftover pieces to get one cup of grated zucchinis. The muffins are very moist and delicious, especially when they are still warm. Instead of keeping them in the fridge or at room temperature I freeze half of the muffins right away and warm them up in the microwave – that way they are as moist as on the first day.
I happened to have vegan white chocolate chips at home and they looked really pretty in combination with the dark brown muffin color.
- 1 1/2 cups wholemeal spelt flour
- 1 tsp baking soda
- Pinch of salt
- 2 tsp cinnamon
- 1/4 tsp freshly ground nutmeg
- 1 tbsp ground flaxseed, mixed with 3 tbsp filtered water
- 1/2 cup date paste
- 1/2 cup unsweetened organic apple sauce
- 1 cup finely grated zucchini (I put them in the food processor)
- 1 tsp vanilla extract
- 1/2 ripe banana, mashed
- 1/3 cup vegan chocolate chips (optional)
- 1/3 cup chopped pecans and some whole pecans to decorate
- 1 tbsp raw sugar ro sprinkle on top (optional)
- Preheat oven to 375F/170C.
- In one bowl combine wet ingredients, in another the dry ingredients except the choice chips and nuts.
- Fold wet mixture into dry mixture.
- Gently fold in nuts and chocolate chips. Fill the silicone cupcake liners. Using a ladle, fill the liners two thirds of the way with the batter. Bake for 15-18 minutes.