Ingredients

1 cup maple syrup or agave, or raw sugar, or brown sugar for those not avoiding refined sugar

2/3 cup oat milk or any unsweetened, unflavored non-dairy milk

1/2 cup applesauce

1 tablespoon vanilla

2 teaspoons cinnamon

2 cups grated zucchini (2 medium), squeezed un a towel to remove excess moisture

2 cups white whole-wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon raw sugar

Instructions

1. Preheat the oven to 350 degrees. Grate the zucchini and place it in a bowl on top of a towel to allow it to drain, gently pressing out excess moisture.

2. In a large bowl, whisk together the maple syrup, oat milk, vanilla, applesauce, and cinnamon. Add the flour, baking powder, and baking soda to the bowl and fold until just combined.

3. Scoop the batter into a non-stick muffin pan and sprinkle each muffin with raw sugar. Bake until golden brown and a toothpick comes out clean, about 40-50 minutes. Time will vary based on how much liquid has been squeezed out of the zucchini. If you don’t have a muffin pan batter can be placed in a loaf pan and baked for 60 minutes or longer until a tester comes out clean.

4. Cool for 15 minutes in the pan before removing. Store at room temperature for up to 3 days or freeze for up to 60 days.

They’re delicious on their own or served with my Maple Almond Butter.

Note: Yields 12 muffins