Vegan Bites: Lemon Zucchini Blueberry Muffins
jKelly's Bake Shoppe of Burlington has a beautiful vegan cookbook that has been inspiring lots of baking. You can use green zucchini, but we replaced it with yellow to mellow the colour and flavour. Definitely takes advantage of the zucchini and blueberries that are in season this summer.
Lemon Zucchini Blueberry Muffins
1.5 grated zucchini
1/2t salt
1.5c spelt flour
1/4t baking soda
3/4baking powder
1t cinnamon
1/2t ginger
2 chia eggs (2T chia + 4T water)
1c sugar
1/2c oil
1c blueberries
Grate and squeeze out water from zucchini. Mix wet and dry seperately before combining both.
Scoop into muffin tins 2/3 full. Bake at 350 30-35 minutes. Cool completely before icing or serving.
jVeg are in!
