Today will be a simple share the recipe day, desserts don’t really need a whole lot of blah blah, they are just good little bombs for the tummy. Especially those that sneak veggies in. this one even has a little fruit. I have included vegan and vegetarian options
These were a huge hit in this house. there isn’t a ton of zucchini in this recipe and if you want to increase the veggie content you can probably get away with up to 2 cups of zucchini in here.
Serves 12 Time: about an hour
1 3/4 cup grated, not-peeled, zucchini
2tbsp applesauce (vegetarian)
1 egg (vegetarian) or favourite egg replacer (flax is a good one for this recipe)1/4 cup safflower oil
1 cup non-packed brown sugar
1 1/2 cup all purpose flour (white or brown both work well)
1 tbsp baking powder
1 1/2 tsp baking soda
dash of salt
1 1/2 tsp cinammon
1/3 cup raisins
Optional: Icing sugar to sprinkle on top
This recipe lends well to many baking vessels, I prefer to make it in a square 9″ pan but it makes lovely muffins as well.
Pre-heat oven to 350
Line muffin tins or baking pan with parchment paper or grease well.
using a whisk mix the zucchini, applesauce, egg, oil and sugar in a medium sized bowl.
In a large bowl combine the dry ingredients, saving raisins for last.
after adding raisins slowly add the wet ingredients and whisk together.
Bake for approximately 40min or until a toothpick comes out clean. (cake takes a little longer, muffins cook in about 40min)