VEGAN ZUCCHINI MUFFINS

EASY

INGREDIENTS

▢ 1 cup Shredded Zucchinis ▢ ¾ cup Almond Milk ▢ 1 tsp Lemon Juice ▢ 1 ½ cup All-purpose Flour ▢ ½ cup Cane Sugar ▢ ¼ cup Brown Sugar ▢ ½ tsp Baking Soda ▢ ½ tsp Baking Powder ▢ ½ tsp Salt ▢ 1 tsp Cinnamon ▢ ¼ tsp Nutmeg ▢ ½ cup Olive Oil ▢ 2 tsp Vanilla Extract ▢ ½ cup Pecans

Shred Zucchinis

Trim zucchini, keep the skin on, and shred on the smaller grating attachment of your hand grater.

1

Squeeze Zucchinis

Place the shredded zucchini in a clean kitchen towel, wrap and squeeze out their juice.

2

Combine Ingredients

In a small mixing bowl, whisk lemon juice and almond milk. Set aside.

3

Combine Dry Ingredients

In another large mixing bowl, combine flour, sugar, brown sugar, salt, baking soda, baking powder, cinnamon, and nutmeg.

4

Add Olive Oil

Make a well in the center of the flour and add olive oil, vanilla extract, and almond milk mixture.

5

Add Grated Zucchini

Stir in grated zucchinis, and chopped nuts until well distributed into the batter.

6

Pouring into Cups

Divide the Vegan Zucchini Muffin batter evenly into the 12 muffin holes.

7

Bake the Vegan Muffins

Bake the Vegan Zucchini Muffins on the center rack of your oven preheated to 350°F (180°C) for 20-25 minutes.

8

Prep Time: 15 minutes Cook Time: 30 minutes Makes: 12 Muffins Calories: 237 kcal per Serving

VEGAN ZUCCHINI MUFFINS

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