No…and am I the only person who did not know this? They taste like muffins because they are muffins, hello sugar! Does having zucchini in them make them healthy?! This recipe is based on my banana bread.
makes 2 dozen mini muffins
1 cup grated zucchini
1 teaspoon salt
1 1/2 cups all purpose flour
1 cup vegan cane sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon vanilla powder
1/2 cup sunflower oil
2 flax eggs (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
Using a box grater, grate the zucchini and place it into a strainer over a bowl. Salt with 1 teaspoon of salt and stir around. Let sit for at least 15 minutes if not longer and press out the water.
Preheat the oven to 350. Make flax eggs and set aside.
Sift the flour into a mixing bowl. Add the sugar, baking powder, baking soda, vanilla and mix lightly with a fork to combine. Add the zucchini, oil and flax eggs. Mix well until batter forms.
Spoon the batter into the muffin tins and bake for 25 minutes. Enjoy!