Zucchini and Summer Squash Muffins

Recipe by Heather Crosby in The China Study All-Star Collection

Makes 12 muffins

Looking for a moist and delicious vegan zucchini bread recipe to put your overflowing garden to work? Heather Crosby contributed a gluten-free, nondairy twist on zucchini muffins to The China Study All-Star Collection that will have everyone asking for seconds.

For the Dry Ingredients

3/4 cup almond flour
1 cup sweet sorghum flour
1/2 cup Sucanat
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground sea salt

For the Wet Ingredients

1 tablespoon chia seeds
1 cup warm water
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract

For the Fold-Ins

3/4 cup shredded zucchini
3/4 cup shredded summer squash
1/4 cup chopped pecans
1/2 cup chopped walnuts

  1. Preheat oven to 350°F.
  2. Using a grater or food processor, shred zucchini and summer squash. Place onto a clean cloth towel and sprinkle veggies with a teeny pinch of salt. After 2 minutes, cover, roll up, and press to remove excess water from veggies. Set aside.
  3. Sift dry ingredients together into a large bowl.
  4. Place wet ingredients into the blender but let them sit for 5 minutes so chia can plump. After 5 minutes, blend until smooth.
  5. Place liners into cupcake tins.
  6. Mix together wet and dry ingredients. Fold in zucchini, squash, and nuts.
  7. Quickly spoon batter into liners until they are full and place in oven.
  8. Bake for 25 minutes. Remove from oven and allow muffins to cool in the tin.

Tips:

  • If you can’t find unbleached parchment liners, simply cut twelve 4×4 squares of unbleached parchment paper. Press into muffin compartment to create homemade tulip liners—filling them with batter will help them stay in place.
  • With gluten-free, nondairy baking, it’s very important to keep the wet and dry ingredients separate until you are ready to bake. Once mixed, a chemical reaction begins between leavening ingredients and acids to “fluff” the batter. When your muffin tins are lined, the oven is preheated, and you have a spoon ready and a silicone spatula on-hand for folding, then you are ready to mix up wet and dry ingredients. Once muffins are in the oven, do not open the oven door until the timer goes off. This kind of baking is sensitive and it’s important to keep the temperature consistent.
  • Try baking muffins in mini muffin tins for bite-size goodies. Just adjust the baking time to 15 minutes.
  • For extra flavor, toast pecans and walnuts for 5–7 minutes in an oven heated to 350°F before folding into batter.

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