Vegan Bakery-Style Zucchini Bread Muffins
Hope everyone had a great weekend! Mine was full of delicious, delicious foods that were not the least bit good for me. Sorry for how long this post is about to be, but I loved everything I ate so I wanted to highlight my super favorites.
Please excuse the photos and the ridiculousness of my face in the gallery below. Just thought you’d like to see what one too many beers looks like. You can see the cauliflower sandwich with beet bacon (BEET BACON!) that I had at Grand Rapids Brewing Company on Friday for lunch – they had an amazing organic and vegan beer selection as well, thus my beautiful face. On Sunday we swung by one of my favorite places, Stella’s for brunch. I love Stella’s because they’re a whiskey bar with an arcade and about half of their menu is vegan. We skipped the whiskey first thing in the morning, but we shared vegetarian chili cheese fries (not pictured) and a vegan sausage, peppers, and mushroom sandwich on garlic bread – aaaaaaahhhhmazing. This is kind of odd, but I just wanted to point out that this was the first time in my life that I’ve ever wanted to and been able to order chili fries in a restaurant. It came with real cheese, but I got Daiya on my sandwich, so I bet you could get them vegan, as well. I also got a macchiato from MADCAP Coffee, which was super adorable, but most importantly amazing delicious. A real macchiato is nothing like what you get at Starbucks. You can really taste the espresso and there is just a thin layer of thick foam on top. Perfection.
So. You should all realize that I need a big dose of veggies that haven’t seen the deep fryer or an oil filled skillet. Luckily before I left, I had the good sense to make some zucchini muffins. Perhaps not exactly what my body needs, but after a long drive I knew I would not be in the mood for chopping. Plus, veggies just don’t stay good in my house for long. If anyone has some tips, I’d love to hear them! But if I don’t use my vegetables almost immediately, they get wrinkly and moldy after 2, maybe at most 3, days. Muffins I can stick in the freezer and they keep for so much longer. Yes, I realize I just posted a muffin recipe on Friday, but they’re both delicious and you need them in your life!
- 3 c white whole wheat flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 tsp cinnamon
- Dash or two of nutmeg, optional
- ¼ c agave or honey
- ½ c sugar (more if you prefer a sweeter muffin)
- 1 tsp butter flavor (optional)
- 1 tsp vanilla extract
- 1 ½ c finely shredded zucchini (2 c if using a larger grate)
- 1⅓ c unsweetened almond milk (or milk of choice)
- ¾ c semi sweet chocolate pieces (optional, but recommended unless you increase the sugar)
- ¾ c pecan pieces (optional)
- Preheat oven to 425°F. Spritz a standard muffin pan with nonstick spray (if you use liners, spritz those with nonstick spray, too).
- Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Mix zucchini, agave/honey, sugar, milk, vanilla, and butter flavor in a different bowl. Add the dry to the wet in 2 batches, stirring until almost combined. Stir in the nuts and chocolate chips, if using.
- Spoon the batter in to the muffin pan. The wells will be VERY full. Add an extra sprinkle of sugar or chocolate chips on top, if desired.
- Bake for 5 minutes. Decrease temperature to 375°F (leave muffins in the oven) for 10 minutes, then decrease to 350°F for an additional five minutes.
- Let cool and enjoy.
Nutritional information includes chocolate chips and pecan pieces. Leaving out the chocolate will save approximately 20 calories and the nuts approximately 50 calories.