Walnuts

I’ve been tossing the idea for these muffins around in my head for a few weeks now, ever since I saw some freshly picked zucchini at the farmer’s market. So this morning, to celebrate Work From Home Wednesday, I woke up extra early and baked a batch of these vegan muffins. With much help in vegan baking from Emily.

Ingredients

2 cups all-purpose flour
1 medium zucchini, shredded
1 medium Granny Smith apple {or whatever is on hand}, shred and squeezed to remove excess juice
1/2 cup walnuts, chopped
1/4 cup unsweetened applesauce
1 flax egg {1 tablespoon flax meal plus 3 tablespoons water}
1 cup almond milk
1 teaspoon vanilla
1/3 cup light brown sugar
1/3 cup organic cane sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon

Method:

Prepare all of your ingredients and preheat the oven to 400 degrees.

Next, combine the dry ingredients {flour, sugars, baking powder, salt and cinnamon}.

In a separate bowl, combine the wet ingredients {applesauce, flax egg, milk and vanilla}.

Add the wet to the dry and mix until just combined. Then mix in the walnuts, zucchini and apple, until just combined.

Spoon the batter into a prepared muffin tin {I prefer not to use muffin liners}.

Bake for 25-30 minutes, until the muffins are puffed up, brown around the edges and a toothpick comes out clean.

Um. I love these muffins. Seriously.

They are moist, fluffy and delicious.

I love the zucchini and apple throughout.

The hint of cinnamon is perfect.

Happy Work From Home Wednesday!

{ 7 comments }

I have always loved zucchini. I loved it even as a kid and I was kind of a picky eater. I remember my mom would make delicious zucchini pancakes, so when I saw this recipe a few years ago in Food and Wine magazine, I had to give it a try. I’ve altered it slightly to add more zucchini and flaxseed.

This was my donation to Carrots ‘n’ Cake’s blog bake sale a week ago and I am thrilled that this loaf raised $40 for Team for Kids. Melany, I hope you enjoy your bread!

{Zucchini Walnut Bread}

Ingredients

1 cup walnut halves
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup ground flaxseeds or flaxseed meal
3/4 cup plus 2 tablespoons sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup fat free Greek yogurt
2 cups coarsely grated zucchini {1 large or about 2 small}

Method:

Preheat the oven to 325 degrees.

Spread out the walnuts in an even layer on a baking sheet and toast in the oven for about 8 minutes. Transfer the baking sheet to the freezer to cool.

Prep a 9×4.5 metal loaf pan with butter and flour, then prepare the rest of your ingredients.

Grate the zucchini, chop the walnuts {once they’re cooled} whisk all of the dry ingredients together {flour, salt, baking soda, baking powder and ground flaxseeds} in one bowl. In another, combine the wet ingredients {sugar, Greek yogurt, oil and eggs}.

Mix everything together in the largest bowl until it is all evenly combined, then spread in the loaf pan.

Put this in the oven for 1 hour and 10 minutes. When a toothpick inserted in the middle comes out clean, the bread is ready.

Let the loaf cool in the pan for 10 minutes before removing it to cool on a rack.

Wrapped tightly in plastic, this loaf will keep for 4 days at room temperature. If it will last that long.

It can also be wrapped tightly in plastic and foil and frozen for up to 1 month.

I didn’t cut into this loaf since I had to send it on its way to North Carolina, but I took this picture when I made this bread last year.

I love that this is packed with nutrition and tastes great. The yogurt keeps the bread moist while the walnuts and flaxseed give it that extra punch of nutty flavor. One loaf doesn’t last more than a few days in our house.