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
- 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
- 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
- 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.
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!
jacquiAugust 5, 2013 at 9:47 am
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!
LakshmiSeptember 10, 2013 at 2:04 am
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.
Susan VoisinSeptember 10, 2013 at 7:09 am
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!
KimSeptember 13, 2018 at 3:31 pm
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