My Friday night routine lately involves schoolwork and baking. Lately, the treat of choice is muffins, and these vegan zucchini date muffins are my current favorite.
These muffins are everything a muffin should be: sweet, moist, and totally snackworthy. Yet they’re also packed with some zucchini, which means that they don’t demand too much fat for moisture or a good crumb. They’re also studded with pieces of tender, sweet Medjool dates, which add a lot of natural sweetness and fiber to the dish. Cinnamon and ginger add flavor and an undeniably tempting aroma.
I like to a combination of all purpose and white whole wheat for this recipe, but an all purpose gluten free blend will also work well. If you don’t have dates at home, you can substitute raisins or chopped prunes, which will also add nutrition and fiber!
1cup(120 g) white whole wheat or light spelt flour (or an additional cup of unbleached, all-purpose flour)
3/4cup(177 mL) non-dairy milk of choice
1teaspoonwhite vinegar or lemon juice
2/3cup(~5.3 oz or 150 g) plain/unsweetened or vanilla vegan yogurt
1/4cup(60 mL) vegetable oil, such as safflower, grapeseed, refined avocado, or canola
1 1/2cups (145 g) grated zucchini, pressed gently with paper towels or cloth to remove some moisture
2/3cup(105 g) pitted, chopped Medjool dates
Preheat your oven to 350F and lightly oil or line a muffin baking pan.
In a large mixing bowl, whisk together the flours, baking powder, baking soda, cinnamon, ginger, and salt.
In another mixing bowl, whisk together the non-dairy milk and vinegar or lemon juice. Add the yogurt, oil, and sugar. Stir well to combine.
Add the wet ingredients to the dry ingredients and fold together until they're almost mixed. Add the grated zucchini and chopped dates. Continue folding until the batter is evenly mixed. A few little lumps here and there are ok.
Use an ice cream scoop or a 1/3 cup measuring spoon to fill the muffin pan with the batter. Bake for 22-28 minutes, or until the tops of the muffins are round and firm to touch and they're just becoming golden brown. Allow the muffins to cool for about 10 minutes, then remove them from the baking pan and transfer them to a cooling wrack. Allow them to cool for an additional 10 minutes before enjoying.
These muffins are especially fabulous with some Earth Balance or jam, but a touch of nut butter would be a good topper, too. With that said, the dates add so much flavor and sweetness that the muffins don’t need much dressing up. They’re really delicious as they are, either for part of breakfast or for a tasty afternoon snack. Hope you enjoy them!
On that note, a new week begins. Tune in tomorrow for a special NEDA week post!