These zucchini muffins are studded with spices, with little flecks of green from the zucchini in each bite. They are mildly sweet, which means your kid probably won’t even realise they’re eating vegetables.
The streusel topping is optional, but highly recommended: it’s a little detail with a lot of impact. (If you are looking for a sweeter muffin, add a few tablespoons sugar or maple syrup.)
Use this zucchini muffin recipe to make a delicious afternoon tea or after-school snack. We even have a nut-free version for you to pack as a lunchbox meal, and a vegan option.
Time: 30 mins
Makes: 12 large
Ingredients
For the dry ingredients
- 85 g (¾ cup) rolled oats
- 100 g (1 cup) ground almonds (or ground sunflower seeds for a nut-free version)
- 90 g (⅔ cup) buckwheat flour
- 2 tbsp arrowroot or potato starch
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- ½ tsp sea salt
For the wet ingredients
- ½ medium zucchini, coarsely grated
- 160 ml (⅔ cup) buttermilk or vegan yoghurt
- 80 ml (⅓ cup) olive oil or melted butter
- 2 ripe bananas, mashed
- 8 fresh dates, pitted
- 3 large free-range eggs (use chia seed egg for vegan option)
For the streusel topping (optional)
- 40 g (½ cup) rolled oats
- 2 tbsp olive oil or coconut oil
- 1 tbsp maple syrup
- 2 tbsp finely grated zucchini
- 1 tsp finely grated lemon zest
Method
- Preheat the oven to 200°C and line a muffin tin with paper cases.
- In a large bowl, mix together all the dry ingredients and set aside.
- Put the zucchini, buttermilk, oil, bananas and dates in a food processor or blender and whizz until combined and smooth, then transfer this mixture to the bowl with the dry ingredients.
- Crack the eggs into a separate bowl and beat them for about 1 minute before adding them to the mixture. Use a spatula to fold everything together, then divide the batter between the lined muffin cases.
- In a small bowl, mix together the streusel topping ingredients (if using), then scatter some over each muffin. Bake for 20 minutes.
- These are best enjoyed warm from the oven, but can will keep in an airtight container for 3–4 days.
Notes:
No zucchini? Use grated carrots, parsnip or beetroot.
This is an edited extract from Green Kitchen: Quick & Slow—Joyful Vegetarian Recipes for Quick Weeknight Fixes and Slow Weekend Meals by David Frenkiel and Luise Vindahl, published by Hardie Grant Books, RRP $45, available in-stores nationally.
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