Zucchini Muffins

Ingredients

• 2 tsp double-acting baking powder 
• 1 tsp cinnamon 
• 0.5 tsp ground ginger 
• 1 tbsp lemon zest 
• 0.3 cup plant-based milk 
• 0.5 tsp nutmeg 
• 0.5 cup sugar raw
• 0.5 tsp salt 
• 6 tbsp apple sauce unsweetened
• 1 tsp vanilla extract 
• 1.5 cups pastry flour whole wheat
• 1.5 cup zucchini shredded

Equipment

• oven
• whisk
• mixing bowl
• toothpicks
• muffin liners

Directions

1. Preheat oven to 350F. In a large mixing bowl whisk flour, baking powder, cinnamon, ginger, nutmeg and salt together. In another bowl combine sugar, applesauce, vanilla, lemon zest, zucchini and non-dairy milk. Stir until well combined.
2. Add wet mixture into dry mixture and stir until just barely combined. Fill muffin cups 3/4 full and bake 18-25 minutes. If making a bread bake 45 minutes to 1 hour. Check doneness by inserting a toothpick into the center. If toothpick pulls out cleanly the bread is done. (You can also add 1/4 cup chopped dried fruits such as cranberries or raisins, chopped raw walnuts or minced crystalized ginger to this recipe.)Nutritional Information
3. Amount Per Serving
4. Calories
5. Fat
6. 30g
7. Carbohydrate
8. 60gDietary Fiber2gSugars9.60gProtein1.90g