I see it happen every year: people are inundated with zucchini in the summer and are looking for new recipes to use it in. I’ve never been overloaded with zucchini and have never, either of necessity or of interest, tried many zucchini recipes. I’ve steamed it, baked it, had it fried and not-fried, and put it in a pie. That’s a pretty thorough list, right? It’s missing one big area: zucchini in breads.
Not only was making zucchini muffins a good way to use the zucchini, but this was a good way to make a dish that was great to have to eat as a quick snack or breakfast (for as long as the dozen lasted!).
This is yet another recipe from Vegan Brunch. I’ve been cooking enough lately with “different” ingredients that I’m familiar with everything it requires, and had most of it on hand. These muffins are made with spelt, which gives them a healthy nutty flavor and also is really easy to work with.
Just add some spices, soymilk, flax seeds, spices and a little brown sugar and oil along with two grated zucchini and bake. Here's a tip for grating the zucchini: you don't need to trim both ends before you grate them. Just trim one and hold the other one while you grate! These were delicious, even to me a zucchini break newbie. They were somewhere between a sweet bran muffin and a crumbly wheat bread, but they are all together delicious.