Vegan Zucchini Date Muffins
February 27, 2011

Vegan Zucchini Date Muffins | The Full Helping

Lately, my Friday night routine involves doing some schoolwork, waiting for my boyfriend to arrive from DC, and taking a short break to bake something sweet. (Said boyfriend and I then spend the remainder of the weekend eating said baked good.) Lately, the treat of choice is muffins, and these vegan zucchini date muffins are my current favorite.

Vegan Zucchini Date Muffins | The Full Helping

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 use spelt or whole wheat flour for this recipe, but an all purpose gluten free mix 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!

Vegan Zucchini Date Muffins | The Full Helping

Vegan Zucchini Date Muffins
Recipe Type: baked goods, breakfast
Cuisine: vegan, gluten free optional, soy free optional, nut free
Author: Gena Hamshaw
Prep time:
Cook time:
Total time:
Serves: 12 muffins
Ingredients
  • 2 cups spelt or whole wheat pastry flour (or gluten-free, all purpose flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup applesauce
  • 1/4 cup canola, safflower, grapeseed, or melted coconut oil
  • 3/4 cup soy or almond milk
  • 1/2 cup organic cane sugar or sucanat
  • 1 1/4 cups shredded zucchini
  • 2/3 cup chopped Medjool dates, tossed in a little flour so that they don’t clump together
Instructions
  1. Preheat your oven to 350F and lightly oil a muffin baking sheet.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, and salt. In a medium sized mixing bowl, whisk together the applesauce, oil, non-dairy milk, and sugar. Add the wet ingredients to the dry ingredients and mix until they’re just combined. Fold in the zucchini and date pieces.
  3. Pour batter into the prepared muffin pan and bake until the tops of the muffins are golden and a toothpick inserted into the muffins comes out clean (about 15 minutes). Transfer the muffins to a wire cooling rack and allow them to cool before serving.

 

Vegan Zucchini Date Muffins | The Full Helping

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!

xo

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    39 Comments
  1. These muffins taste delicious. I added chia seeds and replace the cane sugar with mapple syrup 🙂

  2. Just made these today with some zucchini we got in our csa share this week & we all loved them! Our two-year old downed hers so quickly, I actually checked under the table to see if she had lost it 🙂 Thanks so much!

  3. Mine were sooo dry I had to add more milk! They’re baking now and seem kinda off. I know they won’t really rise much since there is no egg/flax egg but they’re very sponge-y. If they taste good, that’s all that matters! *fingers crossed*

  4. I made these for the protestors staying overnight across from my office for Occupy Wall Street (occupywallst.org/)! Good nutrition to keep them going all day long.

  5. I made these for a brunch yesterday because we have some vegan friends and wanted them to have more than fruit (also made vegan waffle mix). As it turned out my vegan friends couldn’t make the brunch but everyone was happy to goggle up the muffins. Only 1 was left.

  6. These look so good, I’m making these very soon,I love dates I use them alot to sweeten things especially smoothies I love bitting down on the sweet bits of dates throughout my smoothies.Do I use the same amount of gluten free flour as the whole wheat?

  7. What a sweet tradition! I’ll file this away for zucchini season this summer when folks are giving away bags of summer squashes.

    PS – if you call them cupcakes, there is a much bigger chance your kids will eat them. It’s all in the marketing!

  8. These look amazing! I love baking with dates! I’m currently living in Melbourne and have yet to see sucanat anywhere! Organic coconut sugar is readily available, which is a good alternative so perhaps i’ll use that instead. Definitely making these babies soon! Thanks, Gena.

  9. Mmm these look delicious! I’m sure M appreciates freshly baked goods after a long journey 🙂 I have been craving muffins lately, and I just acquired a set of muffin tins. I will have to try these.

  10. If the dates add sweetness can the sugar be omitted completely? I have never cooked with dates and am not sure how sweet they really are.

  11. LOVE that baking tradition! It’s all about balance and what a great way to unwind. 🙂 These muffins sound so great; can’t wait to try.

  12. I used to love muffins, though truth be told I don’t remember the last time i ate one. I do however sneak vegetables into baked goods and raw desserts all the time. I love zucchini in particular for its mild taste.

  13. Another girl here who loves to bake for her boyfriend, but I need a few healthier recipes so I can indulge too- these look like the ticket! I might try making them with date sugar. Hope you had a lovely weekend:)

  14. These sound wonderful…look great too of course. My boyfriend is definitely a fellow muffin lover so I can’t wait to make these for both of us!

  15. I love a good muffin too. So does Chris. I bet he’d love these. I like the idea of dates instead of raisins in muffins. And cute thought of muffin munchin at midnight. 🙂

  16. I had to read the recipe about 4 times before seeing how much zucchini was needed. I’ll need to make a supply of these and keep them in my freezer for late night study sessions (like this one is shaping up to be).

  17. Yum! These sound sooo good and I love that they can easily be GF!
    Btw I made my first collard wrap today and your tutorial was superb 🙂

  18. Mmmm, these sound right up my alley– sweet, veggie packed, and whole- grain! I totally approve and love all the ingredients, too!
    Could you sub spelt flour instead of WW?

  19. SWOOSH! (That was the sound of me high-fiving the air in lieu of you.) Brilliant! I adore dates and spices and muffins. Gotsta make me this soon!

  20. Wow these look delicious. I think I’m going to have to finally buy a muffin tin.

    Baking a bunch of muffins for the week is a really good idea, usually the only time I have a good breakfast for 4 or 5 days in a row is when I make quiche.

  21. The muffins look fabulous! It’s ironic that you just linked your post to carrot raisin muffins. I just made No Bake Oatmeal Raisin Carrot Cake bites. I totally forgot about your carrot raisin bran muffins. I have to say, the zuke muffins are really stealing the show! They look wonderful…moist, delish, and flavorful.

    Great job, Gena!

    And it’s very cool that you and M have an every other weekend arrangement so that it’s equal on both of you for commuting to the other’s city and you rotate like that.

    I hope you enjoy your Sunday night. And those muffins 🙂