Certainly! Here’s a vegan recipe for Zucchini Muffins along with instructions and nutritional information:

Vegan Zucchini Muffins

Ingredients:

  • 2 cups shredded zucchini
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 1/4 cup almond milk (or any plant-based milk)
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
  2. In a large mixing bowl, combine the shredded zucchini, all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir until well combined.
  3. In a separate bowl, whisk together the applesauce, vegetable oil, almond milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
  5. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  6. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  8. Serve and enjoy these delicious vegan zucchini muffins!

Nutritional Information (per muffin):

  • Calories: 160
  • Total Fat: 5g
  • Saturated Fat: 0.5g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 180mg
  • Total Carbohydrates: 27g
  • Dietary Fiber: 1g
  • Sugars: 11g
  • Protein: 2g

Note: Nutritional values are approximate and may vary depending on specific ingredients used.