Tag Archives: Dairy Free

Recipe: Vegan Zucchini Muffins and Zucchini Recipe Resource!

Finely Shredded Zucchini.

I love Zucchini, and it seems to be one of those garden veggies that simply thrive no matter where I’ve seen it grow around the Pacific Northwest. I prefer the delicate young ones for eating with pasta, or on the grill. Once they get bigger and tough skinned, the only way I like to eat them is in a baked goodie. So, this recipe has been a staple for a few years now. Once we discovered our daughter could no longer eat eggs and dairy, I modified it to this current one. These muffins are just as tasty! I think muffins last about 2-3 days before they need to get tossed in the compost bin. But, we never have them sitting around here that long. I’ve also frozen them and found they are delicious once thawed out. Okay, onto the recipe:

Recipe: Vegan Zucchini Muffins

Ingredients

– 1.5 Cups Flour (I like to use a 1:3 ratio of Refined and Whole Sprouted Spelt Flour)

– 1/4 Cup Sugar (Regular, Sucanat, or Turbinado is great)

– 1/4 Teaspoon Salt

– 1/4 Teaspoon Cream of Tartar

– 1 Teaspoon Baking Soda

– 1 Cup Finely Shredded Zuchhini

– 1/3 Cup Applesauce (unsweetened, plain or with Cinnamon)

– 1 Tablespoon Lemon Juice

– 1/4 Teaspoon Lemon Zest

– 2/3 Cups Water

Mix the wet ingredients with the dry.

Mix dry ingredients in a bowl and in a separate bowl mix the wet, then combine. You can fill lined or greased muffin tins – this recipe makes 12 regular sized muffins, or 24 mini-muffins. It also fills a 9×13 Cake sheet for making cake like bars (I’d recommend lining it with Parchment paper first). Bake at 350 degrees for 20-25 minutes. Enjoy!

Feel free to add a cup of crushed Walnuts or Pecans. Dried Currants or Cranberries are another nice addition to this recipe. I’ve also successfully used Brown Rice Flour or Whole Grain Flour, but find a ratio with Refined Flour suits our tastes. And, I’m happy to share that you can substitute the Apple Sauce for 1/4 Cup Butter, or 1 egg for the 1 Tablespoon Lemon Juice if you want. This recipe is really an easy, flexible one that can be modified for whatever dietary sensitivities you may have.

Mini Zucchini Muffins ready to eat!

Zucchini Lovers Recipe Resource:

I was delighted to find a local blog, Seattle Seedling, with a whole page dedicated to Zucchini Recipes! There’s 13 and counting recipes from Zucchini Risotto to Chocolate Chip Cookies (I never would have thought of that).

p.s. Shared on Simple Lives Thursday – recipe, real food info round up.

Recipe: Vegan Vanilla Cupcakes and Frosting

Ready to Paaaaarty!
Ready to Paaaaarty!

I believe there are no true substitutes for Eggs or Butter, but this recipe proves that you don’t need them to have a moist, tasty cupcake.  Since our daughter cannot eat good ‘ole Eggs and Butter, I’ve been experimenting with Vegan Baking. I found the initial recipe at myvegancookbook.com, but modified it to this one. In the past 2 months, we’ve enjoyed 4 Birthday celebrations, and I’ve used this recipe to bring a dozen cupcakes to each event so that our Little Lady doesn’t miss out (in her eyes it is not a party without cake or cupcakes!). Some folks who aren’t on such a diet, loved the cupcakes – not knowing they were Vegan!

This recipe usually takes me about 30 min from start to finish. Once the cupcakes are in the oven, I make the frosting, then set it aside in the refrigerator until the cupcakes are cool enough to frost. The best part about this recipe, for me, is that they store in the refrigerator up to 2 days and taste wonderful! I even think they’re better sitting for several hours before eating. Now, onto the recipes…

From the oven: Vegan Vanilla Cupcakes

Vegan Vanilla Cupcakes

Ingredients:

– 1.5 Cups Flour (I used refined Spelt Flour, you could use Wheat based Cake or refined flour)

– 3/4 Cup Sugar

– 1 Teaspoon Baking Soda

– 1/4 Teaspoon Salt

– 3/4 Cup Water

– 1/3 Cup Apple Sauce

– 1 Tablespoon White Vinegar

– 1 Tablespoon Vanilla

Preheat oven to 350 degrees – In a mixing bowl, blend together dry ingredients enough until combined.  In a separate mixing bowl, blend together wet ingredients, then place into the dry ingredient mix. With a spatula, combine until the batter is mixed, but still lumpy.  Pour a heaping Tablespoon of batter into cupcake papers, filling one dozen – each one being about 3/4 full of batter. Bake for about 20 minutes or until they look fluffy. You can check to see if they are done by inserting a toothpick in the center and if it comes out clean, they’re done. Let rest on a cooling rack, then frost and enjoy!

Notes:

– I’ve made this recipe over a half-dozen times now, and have found that adding Ghee in replacement of Apple Sauce works too.

– A 50/50 ratio of Whole Grain flour and Refined Flour works just as well, but yields a denser cupcake.

Vanilla Coconut Oil Frosting

Coconut Oil Frosting

Ingredients:

– 3 Tablespoons Extra Virgin Coconut Oil

– 2 Cups sifted Powdered Sugar

– 1 Teaspoon Vanilla

First, sift powdered sugar into a mixing bowl, or measuring dish – I like to use a Pyrex 2 quart measuring vessel since it has a 2 cup marker, and acts as a mixing bowl.  Add Coconut oil and Vanilla, then blend on Medium until the frosting starts to look smooth. It will not become completely smooth, but have a grainy finish depending on the temperature of your kitchen. That’s okay, because as they sit waiting to be eaten, the oil softens and you get a creamy, light flavored frosting.

Extra fun: I like sprinkling some Raw Sugar, or Turbinado Sugar onto the top of them as a finishing touch, as you can see in the top photo. You could add sprinkles or Shredded Coconut for added flavor and looks.