Description

Fresh zucchini in a delicious fruit sweetened muffin!

Ingredients

Scale

8 oz dates, pitted (check for pits!)
1 c applesauce
½ c butter/ghee
1 T vanilla
3 eggs
2 c flour (Gluten free see notes)
½ t baking soda
1 t baking powder
1 t salt
1 t cinnamon
½ t cloves
½ t nutmeg
2 c zucchini, shredded

Cook Mode Prevent your screen from going dark

Instructions

Shred zucchini, set aside on a towel to soak up moisture
In a large bowl, combine flour (xanthan gum if gluten free), baking soda, baking powder, salt and spices. Set aside
Check dates for pits
In a food processor or blender, add dates, applesauce, butter, eggs, and vanilla. Process/blend until combined and date pieces are small.
Add mixture to dry ingredients and gently mix until just combined
Gently squeeze moisture out of zucchini with a towel and then fold zucchini into batter (too much moisture in zucchini will make muffins gooey!)
Spoon into muffin cups lined with paper, bake at 350° for 20-25 minutes for mini-muffins, 23-28 minutes for regular muffins and golden brown on top

Notes

Gluten free: I think plain oat flour is the easiest gluten free transition! You need the xanthan gum to hold the muffins together since there is no gluten
* 2 c oat flour, lightly packed (240g)
* 1 t xanthan gum
Gluten free flour does not have the structure of regular flour and does not hold up well for quick bread loaves–I do not recommend using this recipe to make a gluten free loaf bread, it will collapse and be gooey! This is why I make muffins!

Dairy free: substitute coconut oil or avocado oil for butter

Prep Time: :15
Cook Time: :30
Category: Sweet
Method: Baking
Cuisine: American

Keywords: fruit sweetened zucchini muffin, healthy zucchini muffin