Laura’s Vegan Zucchini Muffins


Dear Caitlin,

Sometimes, life comes full circle.  It is a small world, after all.  At least, South Texas is small.  Andrew has started doing some work with an old friend of mine from college.  That friend is currently rooming with our dear friend Laura.  Through her roommate/Andrew’s co-adventurer, Laura was able to send me* the most delightful book ever photographed.

(* Technically, it was addressed to Enzo and Lizzie.  But they loaned it to me.)



In the cover, Laura transcribed a recipe for zucchini muffins that she made for us the last time we went camping together.  I assume that she intended the recipe for Andrew and me, and not Enzo and Lizzie, because, as far as I know, the dogs do not (yet) have a taste for zucchini muffins.  Their loss.

I tweaked the recipe a tidge bit so I could bring them into work, where I have a vegan colleague.  Here’s Laura’s original recipe:


Is there anything more comfortable than seeing an old friend’s handwriting?


Laura is the queen of green.  Remember over the Fourth of July when she made that delectable salsa from her homegrown green tomatoes?  That kid owns hippiedom.


A little bit of Laura in my house.  Just what I needed to rejuvenate over Labor Day Weekend.  Hope yours was lovely, m’dear.



3 Cups Whole Wheat Flour
1 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
3 teaspoons Cinnamon

3 Tablespoons Ground Flax Seed, Combined with 9 Tablespoons Water
1/4 teaspoon Baking Powder
1/2 Cup Vegetable Oil
1/2 Cup Unsweetened Apple Sauce
1 Cup White Sugar
1 Cup Brown Sugar
3 teaspoons Vanilla Extract

3-4 Cups Shredded Zucchini (from 4 Medium Zucchini, in my case)
1 Cup Almonds, Roughly Chopped

(1) Preheat oven to 325 degrees.  Line muffin tin with paper liners or oil.

(2) Combine ground flax seed with water and set aside.

(3) Toast almonds.  Place in a single layer on a baking tray in oven (or toaster oven) at 350 degrees for 8-10 minutes, until slightly browned and fragrant.  Remove before almonds begin to blacken.

(4) Sift together dry ingredients in a medium bowl.

(5) In a large bowl, combine vegetable oil, apple sauce, white sugar, brown sugar, and vanilla extract.

(6) Add 1/4 teaspoon baking powder to flax mixture and combine.

(7) Add flax and baking powder mixture to wet ingredients and combine.

(8) Add dry ingredients to wet and mix until nearly combined.

(9) Stir in zucchini and almonds, mix until just combined.

(10) Distribute into muffin wells in pan.  These will not rise as much as conventional muffins, so you can fill them pretty close to the top.

(11) Bake for 18-22 minutes, until a toothpick inserted comes out clean.


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