|Pieces of chopped zucchini & apple make this a delightful Sunday brunch treasure.|
It's something I just used to enjoy eating, especially homemade.
More than for salt & pepper dishes, this zucchini featured special treat is best moist, spicy, sweet, & nutty,
Google search lead me to The Clean Eating Mama's recipe for Vegan Zucchini Bread Muffins.
Though with some minor pluses and minuses here and there, I used her recipe as an exceptional basis to satisfy my craving.
|Captured in beautiful Black & White With Raspberry Preserves.|
1 1/2 cups flour
1 1/2 teaspoons baking powder
pinch of salt
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tablespoon apple cider vinegar
1/2 cup packed dark brown sugar
1/2 cup sugar
1/2 cup unsweetened apple sauce
2 tablespoons coconut oil
1 cup finely chopped zucchini
1 chopped small apple
1 teaspoon maple syrup
1/4 cup plain soy milk (8th Continent is always great!)
1 teaspoon cocoa (optional)
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees and grease/flour a nine inch cake pan.
|After dicing my zucchini & apples, I hand mixed them with squeezed lemon. Optional step of course.|
|After blending dry & wet ingredients add zucchini/apple mixture.|
|Until evenly coated.|
|Place aromatic baby into the oven & wait about 25-30 minutes- always making sure to fork it!|
Rich, soft triangular paradise, the brown sugar sweetness, warm fragrant spices, bits of chopped zucchini and apple, and crunchy walnuts tastes utterly divine. I highly suggest eating alone, but if companions are so desired- fresh fruit, preserves or a smidgeon of peanut butter along with a mug of tea or hot chocolate will do nicely.
So very, very good!