Vegan Zucchini Muffins

This is the time of the year for squash, zucchini, and pumpkins.  I love zucchini muffins, so I adapted my favorite banana muffin recipe for zucchini and they turned out great! 

Karlie's Vegan Zucchini Muffins

 

1 medim-size zucchini, skin on, grated

 

1/2 c. applesauce

1 tsp. pumpkin pie spice mix

 

1 c. unbleached, all-purpose flour

 

1 c.  white, whole wheat flour (I get mine at Trader Joe's)

 

1/2 c. granulated sugar

 

1/8 c. of very warm water whisked together with 1 rounded Tablespoon of Ener-G egg replacer; whisk until it is fluffy and thick

 

 

Mix the above ingredients together either by hand or on low on the Kitchen Aid.

 

Sprinkle 1 tsp. baking soda over the batter.

 

Pour 4 Tbsp. of warm water over the baking soda and let it mostly dissolve. 

 

Mix the batter together gently one more time.  Mix in walnuts or pecans at the very end, if desired.

 

Bake at 375 F for 20 minutes, or until a inserted toothpick comes out clean. 

 

Let cool for a few minutes and then enjoy!