One tell-tale sign of summer is the over abundance of zucchini. I personally don’t have a green thumb but I know a lot of people who do. I currently have two bags of freshly picked squash and zucchini sitting in my fridge. I’ve always heard of people making zucchini bread or muffins, but I’ve never tried it because it’s usually not vegan. But since I was over-flowing with zucchini, I decided to give it a shot.
This recipe is adapted from one I found at simplyrecipes.com. The original recipe was not vegan at all, but it wasn’t too hard to convert it. I substituted the eggs with banana, knowing that the banana flavor would stand out. And fortunately, this banana flavor really works.
These vegan zucchini-bread muffins are perfect for mornings on the go. And I just love them with my morning coffee or tea.
I was a little apprehensive about making these because I wasn’t sure if my family would like them. Well, I fed them to the boys first and the little one, who’s a year and a half, ate two! My oldest son, who’s eight, was pleasantly surprised that something vegan could taste so good.
This was my first six muffins. Well, what’s left of them. Since, they were a hit, I decided to add walnuts and and cranberries to the next round.
One word of advice when making these: use room temperature zucchini. It’s something about the cold zucchini that creates more water when grating them. Freshly picked or room temperature zucchini work very well.
- 3 cups grated zucchini
- 2/3 cup melted unsalted vegan butter
- 1 1/3 cup cane sugar
- 1 mashed ripe banana
- 2 tsp vanilla
- 2 tsp baking soda
- pinch of salt
- 3 cups flour
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup walnuts
- 1 cup dried cranberries
- Preheat the oven for 350 degrees.
- In a large bowl, combine the sugar, banana and vanilla and mix well with a hand mixer or mixing bowl.
- Fold in the grated zucchini and melted butter and mix well.
- In another bowl, combine the flour, cinnamon, nutmeg, baking soda and salt. Mix the dry ingredients.
- Stir the dry ingredients into the zucchini mixture.
- Add the optional walnuts and/or cranberries.
- Grease your muffin pan and fill with the batter.
- Bake for about 20-25 minutes.
- Set on a wire baking rack to cool and enjoy!
I think you will find this recipe very much kid-approved! My boys very much look forward to eating these in the mornings. Especially on mornings when I try to cook something fancy but it ends up being a little time consuming so the little ones get restless. Vegan Zucchini-Banana Muffins to the rescue!