It’s yummy. It’s sweet. It’s vegan. It’s filling. It’s every bit of moist, muffiny bread magic that you dream of.
Something about zucchini bread sounded yummy this week, so I looked around my kitchen for some ingredients I could experiment with. Honestly, no recipe, first try, this turned out SO GOOD that I had to share!
Authorsarahjoy
Pre-Work:
1. Shred the zucchini
2. Dice the apple and cook it (microwave or boil it until tender)
3. Cook the sweet potato and mash it (boil or microwave the sweet potato)
Preheat the oven to 350 degrees Fahrenheit.
Combine all the ingredients in a mixing bowl. Hand stir it just enough to evenly mix everything. Do not use an electric mixer.
Grease a muffin pan and fill the cups just shy of the top with batter.
Bake for around 20 minutes, or until toothpick inserted in the muffin comes out clean.
*Note - less sugar can be used for a healthier bread. 🙂
Ingredients
Directions
Pre-Work:
1. Shred the zucchini
2. Dice the apple and cook it (microwave or boil it until tender)
3. Cook the sweet potato and mash it (boil or microwave the sweet potato)
Preheat the oven to 350 degrees Fahrenheit.
Combine all the ingredients in a mixing bowl. Hand stir it just enough to evenly mix everything. Do not use an electric mixer.
Grease a muffin pan and fill the cups just shy of the top with batter.
Bake for around 20 minutes, or until toothpick inserted in the muffin comes out clean.
*Note - less sugar can be used for a healthier bread. 🙂
