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Zucchini Nut Muffins

Serves: ~12

Difficulty: Easy

Prep time: 10 minutes

Cook time: 30 minutes

This healthy twist on zucchini bread makes for a sweet treat. Grab and go in the morning to keep you satisfied ‘til lunch!

1 cup whole wheat flour

1 cup unbleached white flour

1/4 tsp salt

2 tsp baking powder

1/2 cup currants or coarsley chopped dried cherries

1 1/2 cups grated zucchini

1/2 cup chopped walnuts

1 tsp ground cinnamon

3/4 cup vanilla soymilk (or almond or rice)

1 tbsp apple cider vinegar

1/4 cup oil

1/3 cup maple syrup

1/2 cup apple sauce

Preheat oven to 375. Mix first eight ingredients together in a medium mixing bowl. Combine soymilk and vinegar, and let sit for 5 minutes. Add the oil, apple sauce, and maple syrup to the soymilk/vinegar mixture and mix well. Combine with dry ingredients and stir until batter is smooth. Lightly oil a 12-section muffin tin. Spoon the batter into the muffin sections and bake for 30 minutes until golden brown. Remove and allow to cool.

Notes:

Substitute different types of nuts and dried berries to suit your needs/tastes.

Tastes great with vegan margarine and jam.

No zucchini? Grated carrots might be a good change!