i love me some zucchini muffins, so i have tried numerous recipes over the years. for a while my favorite recipe was a gluten free zucchini bread from an allergen-free dessert cookbook i picked up but it called for an entire cup of oil and quite a bit of refined sugar. after realizing that M loves muffins and that they are pretty much the perfect baby breakfast finger food, i began my search to find a version that was a tad healthier. through trial and error it has been decided (by me) that this recipe from Chocolate Covered Katie is the zucchini muffin recipe to end all zucchini muffin recipes. although, i did adapt mine just a smidge...

i like to make these or some other version of a healthy muffin on monday mornings (or sunday evenings) so that i have them on hand for a quick baby breakfast for the rest of the week, or at least the next few days. of course, these zucchini muffins are so unbelievably good that they rarely make it to tuesday.

oh, and did i mention that these are completely vegan, wheat free and refined-sugar free? but believe you me, nobody will know.

zucchini muffins

(recipe adapted from Chocolate Covered Katie)

ingredients

1 1/2 cups spelt flour

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/3 cup plus 2 tbsp coconut sugar

1/2 cup applesauce

1/3 cup coconut oil (melted)

2 tbsp whole fat coconut milk

1 tsp coconut or apple cider vinegar

1 1/2 tsp pure vanilla extract

1 cup grated zucchini

method

1. Preheat oven to 350F and line muffin tin with cupcake liners.

2. Combine all dry ingredients in a mixing bowl. In a separate large mixing bowl, combine all liquid ingredients (including zucchini and sugar).

3. Mix wet into dry, and immediately portion into the baking cups and place in the oven (the batter will be quite thick but that is normal). Bake 19 minutes, then allow the zucchini muffins to cool before removing from the tray.

voila! perfect breakfast food for baby (and the rest of the family).