Anyone who has ever grown zucchini themselves will know just how quick zucchini’s grow and how they can easily get lost in the undergrowth only to be found days later when they have become absolutely huge! growing up, mum would always use up these mega zucchinis in a chocolate and zucchini cake, a super sneaky way to hide extra veggies.
I have decided to give the old zucchini cake and upgrade into some healthy (almost carrot cake like) muffins with a little bit of spice and a whole lot of dried figs and walnuts. These gems are lovely and moist thanks to the zucchini and can be made suitable for vegans too. Beware though, these disappear quickly!
Whats good about them: wholemeal spelt flour is a good source of fibre and rich in B vitamins, Zucchini is a good source of vitamin C and potassium and has a low energy density, walnuts and flax are great sources of omega 3 (good for your brain and reducing inflammation in the body) and coconut sugar (while still a sugar with the same amount of calories) has a lower GI for slower realise of energy.
- 1 cup coarsely grated zucchini, firmly packed
- ½ cup coconut sugar
- ¼ cup coconut oil , melted
- 1 tsp cinnamon
- ½tsp ground dried ginger
- 1½ cups oat flour
- 2 free range eggs or 2tbsp ground flax soaked with 6 tbsp water until thick
- ¾ cup chopped walnuts
- ¾ cup chopped dried figs
- 1½ tsp baking powder
- ½ tsp bicarb soda
- ¼ cup milk of choice (we used soy)
- Preheat oven to 180 degrees celcius
- Soak flax with water, if using
- Combine all ingredients until well combined (the amount of milk you will need depends on how moist your zucchini is).
- Line a muffin tray with 8-9 muffin papers and divide the mix between them.
- Bake for approx 15-25mins or until a skewer comes out clean when tested.
For a coeliac friendly version replace the oat flour with half almond meal and half gf flour.
If you don't have coconut sugar you can substitute it for a different granulated sweetener but not a liquid one.