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.
I used to enjoy zucchini bread quite a bit as a child. Our neighbor used to bring us some, and it was very good. I always enjoyed mine toasted with melted butter. As I grew to an adult, I would sometimes grab a slice at my local espresso shop, but once going vegan that was no longer an option.
You may or may not know this, but for almost a year now, I’ve been working as a baker in a production kitchen here in San Diego. The food I bake is distributed amongst 6 storefronts across the county. I work in the evenings which means I’m making a lot more baked goods than I am dinners nowadays. Because the majority of what I’m doing is baking, I now have a lot more ideas going through my head for tasty baked goods. That being said, I’m sure you’ll be seeing a lot more of them on the blog. Along with these muffins, I have a couple more recipes lined up to be posted in the near future.
One of the items I bake at work are Superfood Brownies, and in these brownies we include zucchini. This is what got me thinking about zucchini bread and wanting to create a new and delicious recipe for it. Just like the brownies I make, I chose to include a number of good-for-you ingredients, so you can enjoy what you’re eating while also feeling good about it.
I’ve so far had an ample of positive responses about my Zucchini Bread Muffins. I’ve been told they are bomb, insane, addictive, and freaking amazing. I brought some yesterday to a friend, and she later texted me saying she could eat 50 of them! Even if she was exaggerating, it was a very nice compliment.
I hope when you make these Zucchini Bread Muffins, you enjoy them as well. Please let me know! Leave a comment below, or take a pic of yours and tag me on Instagram, @veggiesattiffanis.
Zucchini Bread Muffins
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.
