The subtle buttery flavor of zucchini and intensely sweet flavors of pineapple collide with delicious chaos in this Zucchini Pineapple Muffin recipe. Flavors are further enhanced by the addition of vanilla extract, cinnamon and nutmeg. Just the right ratio of whole wheat flour and all-purpose flour is used to give these vegan muffins the optimum level of fluffiness.
3 Tablespoons water
1 Tablespoon golden flax meal
1 cup + 1 Tablespoon non-dairy milk
1 ½ teaspoons apple cider vinegar
1 ¼ cups whole wheat flour
1 cup all-purpose flour
1 teaspoon non-aluminum baking powder
1 teaspoon baking soda
1 ½ cups grated zucchini (about one or two)
¾ cup chopped pineapple, drained
¾ cup + 3 Tablespoons sugar
½ cup canola oil
1 ½ teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
Preheat oven to 325F (163C). In a small bowl, whisk together the water and the flax meal. Allow it to sit for about 10 minutes so the mixture gets goopy.
In a medium bowl, whisk together non-dairy milk and apple cider vinegar. Let sit for about 10 minutes so the non-dairy milk curdles.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder and baking soda.
Grate the zucchini and add to a small bowl. Add the chopped pineapple.
In another large mixing bowl whisk together the sugar, canola oil, vanilla extract, cinnamon, nutmeg and salt. Now whisk in the flax meal mixture and the non-dairy milk mixture from step 1.
Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir in the zucchini and the pineapple.
To Make Muffins:
Line a muffin pan with cupcake liners. Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean. Makes 6 to 8 muffins.
To Make Bread:
Pour the batter into a lightly oiled 8 x 4 inch loaf pan and bake for about 1 hour or until an inserted toothpick comes out clean.