Zucchini Muffins
In my more rebellious stages, I wouldn’t have touched a zucchini muffin with a 10-foot spiked-leather glove. But as Black Sabbath tendencies have given way to Doobie Brothers practices, this comforting spiced muffin has become a staple. By adjusting the amount of zucchini, you can alter the loaf’s moisture. For a lighter bread, reduce the zucchini by 1/2 cup. (Before you do, though, keep in mind that this versatile vegetable is rich in potassium, which keeps muscles strong, regulates blood pressure, and mellows anxieties—it’s something we could all do with a little more of.)
Recipe information
Yield
makes 12
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Line a standard 12-cup muffin tin with paper liners.
Step 2
In a medium bowl, whisk together the flour, flax meal, baking powder, baking soda, salt, cinnamon, and ginger. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the zucchini just until evenly distributed throughout the mixture.
Step 3
Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the muffins on the center rack for 22 minutes, rotating the tin 180 degrees after 15 minutes. The finished muffins will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
Step 4
Let the muffins stand in the tin for 15 minutes, then transfer them to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.
