Sunday, July 26, 2020

Simple Summery Squash Muffins #MuffinMonday


Earlier in the year I saw a post from one of my favorite bloggers - Wendy at A Day in the Life on the Farm - and I realized that they've been having a muffin party for years without me. LOL. I emailed the host, Stacy of Food Lust People Love and got the scoop: "...last Monday of the month and no themes. We've been baking together since August 2015! Only one rule, you must use the muffin method (folding wet ingredients with dry - no creaming butter and sugar, etc.) to bake muffins."

I've been happily joining in for months now. This month, this is the muffin line-up...

Simple Summery Squash Muffins

I'll be honest: I almost skipped this month. Not because I didn't have a muffin to bake, but because my husband has been plant-based all month. That is a story for another day, but it has meant no eggs and no dairy since the beginning of the month. And I was a little sad and disheartened about baking in that state. I could have forged ahead and baked what I had planned, just telling him he couldn't have any; but that seemed mean. So I decided to adapt my zucchini bread to a plant-based recipe. It's not vegan because it includes honey. Thankfully, Jake hasn't given up eating honey or wearing wool and leather.


I was inspired by a zucchini that D brought to me. He's been my zucchini master for years. Bigger kid, smaller squash this year. But it was still delicious and perfect for this muffin creation. I love that this is also a one-bowl prep.

This recipe works just as well with summer squash of any shape. I made it again with yellow patty pan and eight ball squash. So, get creative!

Ingredients makes 12 muffins
  • 1/2 cup organic granulated sugar + 1 Tablespoon for sprinkling
  • 1 cup coconut milk
  • 1/4 cup vegetable oil (I used a mild olive oil)
  • 1/4 cup honey (I used a local sage honey)
  • 2 Tablespoons applesauce 
  • 1 teaspoon pure vanilla extract
  • 1-3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 2 heaping cups shredded zucchini
  • 1/2 cup dried dates, chopped
  • Also needed: muffin pan, paper liners (optional)

Procedure

Preheat the oven to 350 degrees Fahrenheit. Line muffin pan with paper liners, if using. If not using liners, grease your hollows.

In a large mixing bowl, whisk together all of the ingredients up to the zucchini. Once everything is moistened and well-combined, fold in shredded zucchini and date pieces.


Scoop 1/3 cup batter into each muffin liner. Sprinkle the tops with a little bit of sugar; I used one tablespoon total for all twelve of the muffins. Place in the oven and bake for 55 to 60 minutes; a toothpick inserted in the middle of a muffin should come out clean.

Let cool for 10 minutes in the pan before transferring to a wire cooling rack to cool completely.


That's a wrap for the July #MuffinMonday event. Join us next month...last Monday of August. I'll hopefully have wrapped my head around baking without eggs and dairy more solidly by then. But this effort was certainly a success.

7 comments:

  1. Way to roll with it! Summer squash is just hitting the farms here, I've got to go stock up.

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  2. Plant based baking can be tricky if you don't want to use egg replacements. But, thankfully, there are ways around that. Looks like you found a great one, with all that shredded zucchini, Camilla! Have you made these with gluten free flour mix?

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    Replies
    1. Thankfully, he hasn't gone gluten-free as well as plant-based. But he was gluten-free for several years. I found great success with the Cup4Cup GF blend. That worked just like all-purpose flour for me.

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  3. These sound amazing - full of such great stuff, restricted baking and all!

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  4. Well, thank goodness you could include gluten! Great way to use zucchini!

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  5. Always looking for more squash recipes, the gardens are overflowing. Thanks Cam.

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  6. Zucchini muffins looks delicious and perfect treat I have few zucchini in my fridge I will try this.

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