Sunday, May 15, 2005

Zucchini Nut Muffins

Zucchini Nut Muffins (Adapted from Eden Foods)

1 cup all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 salt
1/2 cup chopped walnuts, toasted
1/2 cup coarsely chopped dried cherries
1 1/2 cups grated zucchini
3/4 cup plain or vanilla soy milk (can use regular milk, if desired)
1 Tablespoon apple cider vinegar
1/2 cup applesauce
1/3 cup pure maple syrup
1/4 cup canola oil
1 teaspoon vanilla

Preheat oven to 375

In a large mixing bowl, whisk together flours, baking powder, cinnamon, salt, cherries and walnuts. Stir in zucchini.

In a medium bowl, stir together milk and vinegar - set aside and let stand for 5 minutes.

Into the milk mixture, whisk in applesauce, maple syrup, oil and vanilla. Pour into the dry ingredients and mix just until combined. Evenly divide the mixture between the wells of a 12 cup muffin tin lightly coated with cooking spray.

Place into the oven and bake until the tops spring back when lightly pressed in the center or a toothpick placed into the center comes out mostly clean with a few moist crumbs attached, about 18 to 26 minutes.

Remove muffin tin from the oven and let cool 5 minutes before turning the muffins out onto a wire rack to cool.

Makes 12 muffins.

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  1. Joe, this recipe is definately vegan! When baking vegan muffins, an easy way to replace the eggs is by using ground flax seeds and water. It will rise just like eggs and you will get the texture you are missing.

    I like seeing the "pups" on the banner, they are so cute!

  2. I like the new banner with the pups and the treats!
    The muffins look sort of festive with the bits of zucchini and cherries.

  3. Anon - I've heard that before with Flax, but this recipe didn't call for anything to begin with!

    Sue - Thanks!