Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour
- 0.5 cup Almond Flour
- 0.5 cup Sugar (I use Pure Cane Sugar)
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Sea Salt
- 1 Tablespoon Matcha Powder
Wet Ingredients
- 0.5 cup Milk (I use unsweetened Soy Milk)
- 1 teaspoon Vinegar (Apple Cider or Distilled White)
- 0.25 cup Grapeseed/Avocado Oil
- 1 teaspoon Pure Vanilla Extract
- 1 cup, grated Zucchini
Directions
Soft, sweet and fluffy zucchini matcha muffins!
This recipe is so easy to make, dairy free and vegan.
Occasionally I do polls on my Instagram to have the audience help me decide on what recipes to develop and publish on this website.
This time I asked to choose between a zucchini or match muffin and the votes were split right down the middle!
I decided to combine the two and I am so happy I did!
Not only does the matcha enhance that beautiful green color but the flavor pairs really well with the sweet zucchini muffin!
I have a long love for matcha and have done a bit of research throughout the years.
Matcha is finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia and produced in Japan!
The best matcha powder for baking and drinks is ceremonial grade matcha powder.
It is the highest quality grade of matcha that is vibrant green, sweet and slightly grassy.
A high quality matcha powder can have a high price tag, however, after trying a few out there on the market, it is worth every penny!
As I am not a frequent baker, muffins are always a go-to because they are no fuss and bake up quickly.
It’s just like cake but individually sized!
Even though these are technically dessert, I still try to sneak in a bit of nutrition hence why I love adding a vegetable like zucchini.
Be sure to wash the vegetable well and no need to peel before grating it into the batter.
Please leave your review for these zucchini matcha muffins in the comment section below.
Steps
1 Done | Mix Dry IngredientsFirst, preheat the oven to 350°F. Add all of the dry ingredients to a large mixing bowl and whisk to combine. |
2 Done | Add Wet IngredientsAdd the unsweetened soy milk (or any other plant milk) to a measuring jar with the vinegar. Mix and let sit for a few seconds until it thickens then add to the bowl with the dry ingredients along with the oil, vanilla extract and the grated zucchini. Using a spatula, mix until combined. Do not over mix. |
3 Done | BakeAdd muffin liners to the muffin tin then add batter to fill about 3/4 of the way full. If you have an ice cream scoop I recommend using it to scoop the batter for even muffins. Bake in the preheated 350°F oven on the middle rack for 25-28 minutes or until a toothpick inserted into the middle of a muffins comes out clean. Allow to cool in the muffin pan for a minimum of 5 minutes before moving to a cooling rack. |
4 Done | Serve & StoreServe warm or at room temperature. Store any leftover muffins in an air-tight container in a dry and cool place (not the refrigerator as it will dry out the muffins) for up to 3 days. |
