Zucchini Muffins

Name: Zucchini Muffins
Yield: makes 12
Ingredients: 2 cups whole spelt flour; 1/2 cup flax meal; 2 teaspoon baking powder; 2 teaspoon baking soda; 1 teaspoon salt; 2 teaspoon ground cinnamon; 1 tablespoon ground ginger; 1/2 cup coconut oil; 3/4 cup agave nectar; 3/4 cup rice milk; 1 tablespoon pure vanilla extract; 2 cups shredded zucchini

December 9, 2011

In my more rebellious stages, I wouldn’t have touched a zucchini muffin with a 10-foot spiked-leather glove. But as Black Sabbath tendencies have given way to Doobie Brothers practices, this comforting spiced muffin has become a staple. By adjusting the amount of zucchini, you can alter the loaf’s moisture. For a lighter bread, reduce the zucchini by 1/2 cup. (Before you do, though, keep in mind that this versatile vegetable is rich in potassium, which keeps muscles strong, regulates blood pressure, and mellows anxieties—it’s something we could all do with a little more of.)

Recipe notes

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