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We aren’t huge fans of zucchini in my house. I enjoy it at hibachi, but let’s face it….it’s not all that healthy when it’s smothered in salt and fried in a bunch of oil. The only way I can successfully get my family to eat it is in these dairy free zucchini muffins, where it goes completely undetected. It’s the perfect recipe for sneaking some hidden veggies in on your kids, or in my case, using up enormous zucchinis that you were gifted from your dad’s garden.
You’ll want to make sure you remove the ends from your zucchini and peel it. Take your time shredding it, and pull out any big chunks. When you’re done shredding you’ll want to give the zucchini a good squeeze to release the excess moisture. If you skip this step your muffins may end up too watery. I put my zucchini in to a colander, cover it with a paper towel and give it a good hard press. Keep pressing until it stops releasing water, then it’s ready to be added to your muffin batter.
If you can’t have coconut oil as the recipe is written, you can substitute it with any light flavored oil that suits your dietary needs. Canola, vegetable, or even olive oil will work well here.
I like raisins in these muffins, but feel free to add in a handful of chopped nuts or other dried fruits of your choice.
Dairy Free Zucchini Muffins
- 1 1/2 cup whole wheat flour
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs
- 1/2 cup coconut oil melted
- 2 cups peeled and grated zucchini give it a good squeeze to release excess water
- about 1/4 cup water
- 1/2 cup raisins
- Preheat your oven to 350°F, and prepare your muffin tin (either spray with nonstick spray or line with paper liners).
- In a large bowl, add your dry ingredients and give it a good mix.
- Lightly beat your eggs, and add those to the dry ingredients, along with your coconut oil. Give it a good stir, just until the mixture is moistened.
- Fold in your zucchini and raisins. If the batter seems dry, try adding a little bit of water at a time. I needed about 1/4 cup. The amount of liquid you need will depend on how much moisture is in your zucchini.
- Fill the cups of your muffin tin about 3/4 of the way full.
- Bake for 20-25 minutes, until a tester comes out clean and the tops are golden.