St. Patrick’s Day is a pretty big deal here in Jackson. There’s a big parade, featuring a phenomenon called Sweet Potato Queens, which I won’t even try to explain, especially because being a newcomer I don’t really understand it myself. Suffice it to say that there are a lot of big-haired, gaudily-clad women with artificially enhanced chests parading through the streets. I mean bigger hair and more gaudy and enhanced than usual! Here’s a shot of a few ladies who weren’t even part of the parade:
Since we were planning on being at the parade during lunchtime, I knew I needed to get a hearty breakfast into my two girls (E. plus a spare), and since one of the two isn’t a vegetarian (her favorite breakfast is bacon) I figured I’d probably better stick to sweeter breakfast foods. So, to honor the day, I made muffins with a “secret St. Patrick’s Day fruit.” Yes, they figured out that zucchini is really a fruit, but by that time they were happily chowing down on these lemony muffins with cinnamon crumb toppings.
St. Patrick's Day Zucchini Muffins
Ingredients
Dry ingredients:
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup sugar
- 1/4 cup raisins
- 1/4 cup chopped walnuts optional
Wet ingredients:
- 1 1/2 teaspoons Ener-G egg replacer
- 2 tablespoons water
- 1 1/4 cup shredded zucchini packed
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice
- 1 tablespoon agave nectar or other liquid sweetener
- 1 1/4 cups fat-free soymilk or other non-dairy milk
Optional Cinnamon Crumb Topping:
- 1 teaspoon margarine or apple sauce
- 1/2 tablespoon demerara sugar
- 1/2 tablespoon flour
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 400 F. Line a muffin pan with paper or silicone liners or spray with non-stick spray.
- In a large mixing bowl, combine the dry ingredients. In a medium bowl, whisk the Ener-G egg replacer powder with the water until foamy. Add the remaining wet ingredients and stir to combine.
- Add the wet ingredients to the dry and stir just until combined. Do not over-stir. Batter will be very heavy. Spoon into muffin cups, dividing batter equally among the cups. Combine the topping ingredients with a fork until crumbly, and sprinkle the center of each muffin with a little topping, if desired. Bake until a toothpick comes out clean, about 20 minutes.
Notes
Nutritional info is approximate.
As a special tribute to St. Patrick’s Day (and to get my daughter and her friend to try the muffins) I sprinkled some of them with green sugar. It worked!
jacqui
just made these, as we have a HUGE amount of zucchini all of the sudden. I made a double batch, following all of the instructions, except for using all white flour (out of ww), and I used coconut milk (carton) so there is a wee bit of fat. No crumble on top and no walnuts or raisins. I got 23 regular size muffins, and 24 minis. The verdict is awesome! I don’t eat wheat.. so I can’t vouch for them.. however my husband and 4 1/2 year old can’t stop eating them! After the third muffin, my little one said “I just want more and more and more, Mommy!” I think I will be making more this week… now to work on some more zucchini recipes! I have a zucchini pizza crust experiment in the oven right now.
For those looking for a paper option, I found parchment paper muffin liners. There is no stickage!
Thanks, Susan for a wonderful site! I have been perusing your site now for the past couple weeks, and can’t wait to try more recipes!
Lakshmi
Hi Susan,
I am new to your blog And love your vegan recipes. I live in Singapore and am not sure where to find Agave nectar. Could I use honey instead? Is egg replacer the same as Enter G? Please clarify as I am eager to try this recipe. Providing the nutritional information is so helpful, thanks.
Lakshmi
Susan Voisin
Hi Lakshmi! If you use honey (most vegans don’t) it will work fine in place of the agave, or you can use any type of syrup instead. Yes, the egg replacer powder I used was Ener-g. Hope you enjoy them!
Kim
Yum , Susan! I made this into a loaf with half einkorn flour. It has been a good day in the kitchen. Its going on vacation with me ( if I get to go to the outer banks , n.c. after Florence) in October