We’ve had carrots in our cookies and sweet potatoes in our pie, so next up in our garden tour of dessert was zucchini baked into muffins! If you prefer, use 1 flaxseed “egg” in place of the Ener-G eggs below.

Ingredients:

• 2 cups cake flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup grated zucchini
• 1/2 cup olive oil
• 1/4 cup plain almond milk
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla extract
• 2 Ener-G eggs

1. In a bowl, stir together the flour, sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
2. Stir in the zucchini, then add the olive oil, almond milk, vinegar, vanilla, and Ener-G eggs. The batter will be thick.
3. Divide evenly among 12 muffin cups coated with cooking spray. Bake at 350 degrees F for 35 minutes. Cool completely on a wire rack.