Easy to make, high-fibre zucchini nut muffins. Zucchini has a high water content and is loaded with Vitamin C. This underrated squash is a healthy addition to your diet.
Zucchinis are rich in antioxidants. They are high in Vitamin A, especially when cooked. The skin of zucchini has the most antioxidants, including carotenoids; lutein, zeaxanthin, and beta-carotene. Zucchini have soluble and insoluble fibre, making them great for gut health.
A versatile food which is used in cooking and baking. It is high in vitamins, minerals, and plant compounds.
Zucchinis have many health benefits, from improved digestion to a lower risk of heart disease due to their high fibre content. They may also improve bone, thyroid, and prostate health.
Zucchini Nut Muffins
Equipment
- 1 Large Bowl
- 1 Small Bowl
- 1 Large Measuring Cup
- 1 Set of Measuring Spoons
- 1 wooden spoon
- 1 Muffin Baking Pan
- 6 Parchment Muffin Tin Liners
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 3/4 cup packed brown sugar
- 1 tbsp ground flax
- 3 tbsp warm water
- 1/4 cup unsweetened soy milk
- 1/2 cup canola oil
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1.5 cups shredded zucchini
- 3/4 cup chopped pecans or walnuts
Instructions
- Line muffin tin with parchment liners and heat oven to 350 F
- In a large measuring cup, add soy milk and apple cider vinegar and let sit.
- In a small bowl place flax and three tbsp warm water and let sit.
- In a large mixing bowl, add all dry ingredients and stir together.
- Add canola oil, vanilla, flax, and zucchini into soy milk and vinegar. Stir until mixed.
- Mix all ingredients together. It will be thick. You can wait a few minutes and mix it again as the zucchini releases moisture. Add nuts and divide into muffin cups.
- Bake at 350 for 40-45 minutes.
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