Rainy Day Zucchini Muffins


I’ve been on a baking kick the last few days, the weather has been dreary , cold, and dark. There’s nothing better than embracing the darker days to get some baked goods in the oven.

With zucchini season right around the corner, I thought I’d start adding them into some of my recipes! I like to warm mine up and slather on either some nut butter or vegan cream cheese. I made a batch on a rainy Sunday and one on a rainy Monday for a lady at my work who’s going through a rougher patch. Nothing better to warm the soul and the body with cinnamon spiced zucchini muffins :)

I hope you enjoy if you make!

Zucchini Muffins

Makes: Approximately 6

  • 2 medium zucchinis (finely shredded + strained)

  • 1/2 cup maple syrup

  • 1/4 cup melted coconut oil

  • 1/2 cup almond milk (unsweetened)

  • 2 flax eggs (2 Tbsp ground flax w/ 6 tbsp water)

  • 1 tsp vanilla extract

  • 3 tsp baking powder

  • 1 Tbsp cinnamon

  • 1 tsp salt

  • 1 1/2 cups wholewheat flour

  • 1/2 cup enjoy life mini chocolate chips

    Method: Preheat the oven to 350 F. In a medium bowl mix together the finely shredded and strained zucchini (zucchini holds a lot of water, so this is a must! I recommend using a paper towel.), maple, coconut oil, almond milk, vanilla, + flax eggs. Fold in the baking powder, cinnamon, salt, and wholewheat flour. Fold in the chocolate chips (if using). In a greased muffin tin add 2-3 Tbsp worth of batter. Bake for 25-30 minutes. Allow to cool and enjoy!

Emma Hyslop