With the abundance of zucchini in our house right now, I am trying to find as many zucchini recipes as possible. I decided to give this one a try…. with modifications as usual. 😉
I quadrupled it to use up just ONE of my ginormous zucchinis (which yielded 4 cups of grated zucchini), making 18 muffins and 2 loaves of bread. I, of course, had to sample both the muffins and the bread and they both were delicious and moist!! I froze 16 of the muffins and 1 1/2 loaves of bread for a later date. This recipe would make about 12 muffins or a small loaf of bread.
***Update – the amount of zucchini in this recipe just wasn’t making enough of a dent in our zucchini supply, so I tried doubling the zucchini and keeping everything the same. It took a lot longer to cook, but the end result was just as delicious! And healthier since there is now more zucchini! I have noted this option below.
- 1 1/2 cups spelt flour
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/4 tsp cinnamon (or more if you prefer, or leave it out if you want!)
- 1/3 cup + 2 Tbsp succanat or sugar of your choice
- 1/2 cup + 4 tsp applesauce (unsweetened)
- 1/4 cup coconut oil or vegetable oil (or you can use applesauce here to make them healthier)
- 1 tsp apple cider vinegar or white vinegar
- 1 1/2 tsp vanilla
- 1 – 2 cups grated zucchini
- scant 1/2 cup chocolate chips
Preheat oven to 350. Prepare muffin tins with cupcake wrappers or spraying with oil and sprinkling lightly with flour. If making bread, cut a piece of parchment paper for the bottom and lightly spray with oil and flour the sides.
Mix first group of ingredients in one large bowl and the second group of ingredients in a medium bowl. Add wet ingredients to dry ones and add chocolate chips. Stir until just combined and pour immediately into muffin tins or bread pans to bake.
For 1 cup of zucchini: Bake muffins for 18 – 20 minutes or until a toothpick comes out clean. Bake bread for 45 – 70 minutes or until a toothpick comes out clean. Cool on a wire rack completely before storing.
For 2 cups of zucchini: Bake muffins for 25 – 30 minutes or until a toothpick comes out clean. (Be sure to insert toothpick all the way to the bottom.) Bake bread for 80 – 100 minutes or until a toothpick comes out clean. Cool on a wire rack completely before storing.