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Vegan Zucchini Bread Muffins

I can’t believe I’m just getting this post up! It’s been one busy day! I think I’m feeling better though 🙂

This clock is hanging in our covered back deck with lots of shade and a ceiling fan. Isn’t it sad that in order to cool off the temp was 99 degrees in the shade?

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To cool off I FINALLY decided to give banana soft serve a try.

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Why on earth did I wait so long to try this?!! It was like heaven in my mouth! I honestly felt like I was eating some sort of rich decadent ice cream. It was that good 🙂

M & I split this for a snack. She gave it two thumbs up 🙂
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In my post yesterday I showed you all the first crop of veggies from my garden. Well… I don’t know how this happened, but four more zucchini were ready to be picked! I don’t know where they came from!
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Knowing that we couldn’t eat six zucchini, I decided to make some Zucchini Bread Muffins. To make them vegan, I just took an old recipe and subbed the butter for canola oil and the eggs for applesauce.

Here they are right before going in the oven…

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Just out of the oven… Yum!
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I’ve said it before and I’ll say it again… I think most vegan baked good taste so much better. I think its the applesauce that adds so much moisture to them.
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Here my recipe:

Ingredients:

  • 3 cups whole wheat pastry flour
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 cup sugar
  • 3/4 cup canola oil
  • 1 cup applesauce
  • 2 tablespoons vanilla
  • 2 cups grated zucchini

Directions:

Line muffin tin.

Preheat oven to 325 degrees.

Combine flour, salt, baking soda, baking powder, and cinnamon. Set aside.

Mix sugar, canola oil, and applesauce until mixed through. Add dry mixture to wet mixture. Mix until combined.

Fold in zucchini.

Using an ice cream scooper, drop batter into muffin cups. Muffin cups should be about 3/4 full.

Bake for 24 minutes or until tooth pick come out clean.

Remove from oven and place muffin tin on cooling rack.

Enjoy!

17 Responses

  1. Jessica @ How Sweet said on July 7, 2010 at 1:40 pm

    I am addicted to banana soft serve! I like it more than ice cream now!

  2. Lindsay @ The Ketchup Diaries said on July 7, 2010 at 1:48 pm

    You have posted so many things I want to bake, I can’t keep up!! I’m too busy this summer and fear that come fall, I’ll want to bake AND EAT everything all at once!

  3. Marisa (Loser for Life) said on July 7, 2010 at 1:50 pm

    I heart banana soft serve, too!

    Your zucchini look great! I wish I planted them in my garden.

  4. Natalie @ Coffee and a Book Chick said on July 7, 2010 at 2:11 pm

    Vegan!! I love it!! I’ll be trying this recipe this weekend!

  5. Emily (A Nutritionist Eats) said on July 7, 2010 at 2:26 pm

    Yum, as soon as I can find some time to bake – these are on the list! They look perfect!

  6. Heather (Heather's Dish) said on July 7, 2010 at 2:26 pm

    your photos in this post are seriously gorgeous! i waited WAY too long to try banana soft serve too…never making that mistake again! try adding peanut butter and cocoa powder…AMAZING!

  7. Samantha Angela @ Bikini Birthday said on July 7, 2010 at 2:27 pm

    I’d probably make this in bread form so I can put slices in the toaster and eat them with pb!

  8. Mary @ What's Cookin' with Mary said on July 7, 2010 at 2:35 pm

    I love banana soft serve too! And there’s so many variations floating aroudn the ‘sphere. Finally finished the pb banana popsickles… they post on the 15th 😉 Can’t wait for you to see. ~Mary

  9. Tracey @ I'm Not Superhuman said on July 7, 2010 at 4:19 pm

    Those muffins look good. I know it’s not vegan, but I’d eat one right now with some cream cheese frosting. It’s also not healthy, but that’s besides the point. Stay cool!

  10. Sarena (The Non Dairy Queen) said on July 7, 2010 at 4:24 pm

    Vegan baked good are the best! So moist and cheaper to make too! I really like banana soft serve too. I think I may have that for dinner tonight!

  11. Gudrun said on July 7, 2010 at 7:26 pm

    Fortunately (or not!) I did not plant zucchini in my garden this year, but I have a feeling we will see a lot in our vegetable box from our CSA. Thanks for the great recipe, looks very easy. Hope you will consider participating in the Grow Your Own blogging event this month, more details available on my blog:

    http://www.kitchengadgetgirl.com/2010/07/01/announcing-gyo-for-july-grow-your-own-and-share/

  12. adrienmelaine said on July 7, 2010 at 7:55 pm

    Well, hello fabulously delicious muffins- I don’t believe we’ve met!

    I want these. Now!

  13. Anne @ the doctor takes a wife said on July 7, 2010 at 8:01 pm

    I am so jealous of those muffins 🙂 LoVE!!

  14. Nicole @ Making Good Choices said on July 7, 2010 at 8:36 pm

    I’m also addicted to banana soft serve, I just had some right now. You have to try swirling peanut butter in it! I am going to make your muffins when my mom’s zucchinis are ready!

  15. Averie (LoveVeggiesAndYoga) said on July 8, 2010 at 3:30 am

    looking good! great way to use up nature’s bounty right now–zukes!!

  16. Joanna Sutter (Fitness & Spice) said on July 8, 2010 at 8:00 am

    YUM! I made raw, dehydrated zucchini bread the other day. Heavenly! So if you have zucchini to spare…send it my way!;0)

  17. Nicole, RD said on July 8, 2010 at 5:14 pm

    Yummmm! I have zucchini from our employee garden! I can’t wait to make these this weekend! 🙂