Tasty Vegan-friendly Zucchini Muffins
Super easy to make and a great substitute to bread. Great weay to use up tired zucchini / courgette. Omit egg for vegan version. Can be served warm or cooled over - it's good next day as well and a great addition to next day lunch box.
If you don't need it to be vegan, you can add an egg as it helps hold the mixture together. If you want a richer taste and don't mind dairy, you can add 1tbs of parmesan (but then add at bit less salt as parmesan is naturally salty).
if you want to trick kids into eating zucchini, peel off the green skin before grating, that way there will be no green in the muffins themselves :)
Tasty Vegan-friendly Zucchini Muffins
Super easy to make and a great substitute to bread. Great weay to use up tired zucchini / courgette. Omit egg for vegan version. Can be served warm or cooled over - it's good next day as well and a great addition to next day lunch box.
If you don't need it to be vegan, you can add an egg as it helps hold the mixture together. If you want a richer taste and don't mind dairy, you can add 1tbs of parmesan (but then add at bit less salt as parmesan is naturally salty).
if you want to trick kids into eating zucchini, peel off the green skin before grating, that way there will be no green in the muffins themselves :)
Open in Cookpad AppSteps
- 1
Pre-heat the oven to 190C
- 2
Finely grate the courgette. Add rest of the ingredients and mix. Add a bit of water if needed - but do not overdo as courgette has a lot of water in itself and would make the middle of the muffin soggy if het mixture is too wet. You only need as much as not to have dry flour falling of the mixture. (NB I sometimes add two eggs instead of one and no water)
- 3
Place the mixture in a oiled muffin pan. I like using mini-muffin pan. The mixture should not go much beyond the rim pf the pan (ie just fill the holes).
- 4
Bake in the oven for 25 minutes. The toothpick should come out clean if you pierce it, and the outside be nice and golden brown.
- 5
Let it cool before serving. Best kept at room temperature for a day or two, and can be used to make sandwiches. Enjoy!
Cooksnaps
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