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vegan, gluten-free, cupcakes & muffins, sweet · September 25, 2015

Zucchini Spice Muffins with Molasses Glaze

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Zucchini Spice Muffins w/ Molasses Glaze - FeastingonFruit.com

I had a couple of pumpkin ideas in mind for this week. But I also had a couple of wrinkly near-rotten zucchini in my fridge. So zucchini won due to time sensitivity, but it’s all still squash anyways right?

Zucchini Spice Muffins w/ Molasses Glaze - FeastingonFruit.comZucchini Spice Muffins w/ Molasses Glaze - FeastingonFruit.comZucchini Spice Muffins w/ Molasses Glaze - FeastingonFruit.comThat’s not really true. Squashes are a diverse bunch with all their shapes and shades and edible ambitions. You wouldn’t make a zucchini pie for Thanksgiving. You wouldn’t spiralize raw pumpkin into pumpkin zoodles (poodles?). Or would you?

Well I am pretty certain that you wouldn’t carve a face on a zucchini. Or would you?

Well you definitely wouldn’t put a candle inside a zucchini. You wouldn’t, there’s no room.

Tangential squash musings, sorry. Back to muffins…

Zucchini Spice Muffins w/ Molasses Glaze - FeastingonFruit.comZucchini Spice Muffins w/ Molasses Glaze - FeastingonFruit.comZucchini Spice Muffins w/ Molasses Glaze - FeastingonFruit.com

Oaty. Oat flour is kinda my jam if you haven’t noticed by now. But this recipe has another oat ingredient: oat bran. Oat bran has about twice as much fiber per cup as rolled oats. And even if you’re a bran muffin hater, oat bran really doesn’t taste bran-y like wheat bran does. But it does add texture. And it definitely adds wholesomeness.

Zucchini squeezing. Zucchini has a surprising amount of liquid in it. So to avoid mushy muffins, we must…
Grate them.
Wrap them up.
Give them a towel hug.
Be amazed by how much zuc juice comes out (check it out in the video!)

The glaze. Sweet and tangy or just sweet, it’s up to you. There are 2 ways to make the glaze: with non-dairy milk or with non-dairy yogurt. Personally I prefer the sweet and tangy version with the yogurt, but in case you don’t have non-dairy yogurt around, or don’t want to use it, non-dairy milk works too. Both make for a superb sweet molasses-spiked sauce. 

Zucchini Spice Muffins w/ Molasses Glaze - FeastingonFruit.comZucchini Spice Muffins w/ Molasses Glaze - FeastingonFruit.com

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Zucchini Spice Muffins with Molasses Glaze

★★★★★ 5 from 2 reviews
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 muffins 1x
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Ingredients

Scale
  • MUFFINS
  • 2 medium zucchini
  • 1 cup oat flour
  • 1/2 cup oat bran (or more oat flour)
  • 8–10 pitted medjool dates
  • 2 tbsps molasses
  • 2/3 cup non-dairy milk
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1 tbsp baking powder
  • GLAZE
  • 2 tbsps non-dairy milk OR 3 tbsps non-dairy yogurt
  • 1 tsp molasses
  • 1/2 cup powdered sugar (blender-blitzed or store-bought)

Instructions

  1. FOR THE MUFFINS: Preheat the oven to 350F.
  2. Grate the zucchini by hand or use a food processor. With a towel or nut milk bag, squeeze out the excess liquid. Set aside.
  3. Blend the non-dairy milk, molasses, and dates on high until smooth.
  4. In a large mixing bowl, stir together the flour, oat bran, baking powder, and spices.
  5. Add the zucchini and wet ingredients to the mixing bowl. Stir together until combined.
  6. Divide the batter between 6 muffin tins, filling each 2/3 of the way. Use muffin liners or lightly grease with coconut oil.
  7. Bake for 20-22 mins at 350F until the center bounces back when lightly pressed.
  8. Remove the muffins from the oven and let them cool.
  9. FOR THE GLAZE: Whisk together all the ingredients. If it is too thin, add more sugar. If it is too thick, add a tiny bit more yogurt/milk. Refrigerate for an even thicker consistency.
  10. Once the muffins are completely cool, top them with glaze. Serve immediately.

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Zucchini Spice Muffins w/ Molasses Glaze - FeastingonFruit.com

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In: vegan, gluten-free, cupcakes & muffins, sweet · Tagged: baked, cinnamon, fall, glaze, muffin, zucchini

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Comments

  1. Rebecca @ Strength and Sunshine says

    September 25, 2015 at 1:56 pm

    I noticed your zucchini was kinda dieing…but you saved it!!!
    And I’d totally drink that zucchini juice 😉 Add some chia to it and it’s like homemade Momma Chia drink!
    Anyway….zucchini muffins are my kinda muffins obviously…..if only we had zucchini FLOUR….that would be bomb…..
    I wish I could feast on these fruity freastable muffins with you over some coffee (or tea) <3
    Zucchini is a fruit by the way 😉 Isn't that awesome!!

    Reply
    • [email protected] says

      September 25, 2015 at 2:54 pm

      Even though deep in my mind I know zucchini is a fruit, it still kinda messes with my mind whenever I think about it! But I”m gonna still count it as a serving of veggies, okay? Good! I love zucchini, even if I neglect it and leave it in my fridge for 2 weeks, and then it looks all raisin-y in its on-screen appearance 🙂
      Zucchini chia juice sounds very disturbing to me, I”ll let you try that one first lol!
      ZUCCHINI FLOUR!!! You need to make that! Drop out of school, open a production facility, get on it! Or just persuasively encourage Anti Grain to do it. Since you are good with the requests (demands) 😉
      I vote muffins + coffee…tea is not my thing :p Except matcha, that’s yummy <3

      Reply
      • Rebecca @ Strength and Sunshine says

        September 25, 2015 at 3:05 pm

        I thought you didn’t like coffee!?

        Reply
        • [email protected] says

          September 25, 2015 at 4:55 pm

          I like coffee, i just don’t drink it regularly. And I don’t like it black…I need a little bit of sweetener and milk 🙂

          Reply
  2. Jenn says

    September 25, 2015 at 2:53 pm

    I love zucchini muffins, but that glaze!!!! Love the idea of molasses in it. Yum!

    Reply
    • [email protected] says

      September 25, 2015 at 2:59 pm

      Thanks Jenn! I’m trying to up my molasses usage 🙂

      Reply
  3. Melissa @ vegan does it says

    September 25, 2015 at 3:32 pm

    That glaze!!! I love it! Molasses + baked goods is my jam! Zucchini is a super squash in my books. You can just do so much with it! Going on my must try list for sure!!

    Reply
    • [email protected] says

      September 25, 2015 at 4:59 pm

      Supersquash, I love that!!! It totally is though, zucchini can do so many things! Molasses is the best, I know it doesn’t have to just be for the fall/winter, but it feels seasonal to me right now. I think that’s just because it makes me think of gingerbread 😀 haha Which I LOVE! Thanks Melissa!

      Reply
  4. Nadia's Healthy Kitchen says

    September 25, 2015 at 7:18 pm

    I only just realised you’re on YouTube! Loving your videos 😀 I just subscribed and left you a comment 🙂

    Reply
    • [email protected] says

      September 26, 2015 at 1:32 am

      Aww thanks Nadia, yes I was so happy to see your comment over there! I so, so appreciate your support! I haven’t been super consistent with the videos, but I’m trying to make them more often. I love your videos, I think I found you on YT first actually before I found you blog. Your videos are so well done, and I love your narration voice, it’s perfect 🙂

      Reply
  5. Leah M @ love me, feed me says

    September 25, 2015 at 9:58 pm

    One year for Halloween the grocery store had run out of pumpkins so instead my mum bought orange bell peppers for us to carve and put a candle in.
    Thee look so good! And that glaze. hubba hubba!
    (I also noticed that the URL for these says donuts, a little change in plans?? heheh)

    Reply
    • [email protected] says

      September 26, 2015 at 1:36 am

      Ahh the URL gave me away! Yeah they were donuts at first, then the donuts got stuck in the pan, and I got annoyed, so I trashed them and replaced them with muffins. Haha Much more reliable 🙂 OMG your bell peppers sound awesome, I wish I could see them! That’s actually a really great idea, they look similar and still festive, yet SO much easier to carve!!! I kinda want to try that now…and then the next day you could chop them up and make fajitas!

      Reply
  6. Heidi says

    September 26, 2015 at 1:45 am

    Love the idea of giving the zucchini a towel hug…..made me smile. Poor zucchini’s, they seem to get neglected from time to time, so I bet it loved the hug! 🙂

    With all the extra zucchini this year I pickled them, kind of a sweet pickle, with cloves & cinnamon. Sounded a bit odd the first time I read about it, but now I can jars of them for the winter.

    Have a great weekend!

    Reply
    • [email protected] says

      September 26, 2015 at 1:53 am

      Zucchini pickles!?! That is brilliant! I love pickles, but I’ve never made them myself. Zucchini is so neutral in flavor though, I could totally see where zucchini pickles would work! And heck they already have the right shape and color 🙂 New creative uses like that are another form of zucchini love <3

      Reply
  7. Bianca @ ElephantasticVegan says

    September 26, 2015 at 2:00 pm

    Those are gorgeous! I love the little bits of zucchini peeking through! Oh and the molasses glaze looks so good too! <3 Yumm!

    Reply
    • [email protected] says

      September 26, 2015 at 2:04 pm

      Thanks Bianca! I know I didn’t want to process the zucchini too much because I love those little green flecks 🙂

      Reply
  8. Lucie says

    September 28, 2015 at 11:08 am

    Oh I’m pretty sure I could carve a face in our zucchini 😀 We forgot to harvest one and it got so big I might even fit a candle inside 🙂 Anyway, I love those muffins! I tend to stuff oat bran into anything because of how healthy and surprisingly tasty it is! Plus the glaze of yours? Totally amazing <3

    ★★★★★

    Reply
    • [email protected] says

      September 28, 2015 at 12:24 pm

      Homegrown zucchini can get massive 😮 My aunt gave us some this year and they were the size of a small baby! I can only imagine how humongous your zucchini monster is…maybe you should carve it them 😀 haha I’m with ya on the oat bran stuffing, a new find for me but I’m loving it! And yes the glaze…it’s heavenly <3 Thanks Lucie!

      Reply
  9. The Vegan 8 says

    September 28, 2015 at 3:25 pm

    These sound and look so good Natalie! I LOVE zucchini in desserts and well, that molasses glaze I think I could just eat it with a spoon! Seriously! I love molasses! The whole recipe looks so delicious and satisfying. Awesome recipe!

    Reply
    • [email protected] says

      September 28, 2015 at 3:55 pm

      Thanks Brandi, and me too! When I see zucchini my mind immediately goes to baking! And the leftover glaze is definitely a by the spoonful situation 😉

      Reply
  10. Sina @ Vegan Heaven says

    September 28, 2015 at 5:59 pm

    These look so delicious and moist, Natalie! 🙂 I love baking with zucchini! And that molasses glaze looks amazing!

    Reply
    • [email protected] says

      September 28, 2015 at 8:36 pm

      Thanks Sina! Zucchini is awesome in baking, it adds so much moisture and those pretty green flecks 🙂

      Reply
  11. Anjali @ Vegetarian Gastronomy says

    September 29, 2015 at 3:50 am

    Wow Natalie! This looks delicious! And that molasses glaze…yum!

    Reply
    • [email protected] says

      September 29, 2015 at 1:27 pm

      Thanks Anjali! I know, the glaze is so yummy, I think I’m going to put it on everything this fall/winter 🙂

      Reply
  12. Harriet Emily says

    September 29, 2015 at 1:40 pm

    YUUUUMMMMMMMM!!!!!! These are so stunning Natalie. They look delicious! I can’t get over the molasses glaze, it sounds amazing – I can see myself eating spoonfuls and spoonfuls of it. Such beautiful little treats <3

    ★★★★★

    Reply
    • [email protected] says

      September 29, 2015 at 5:05 pm

      Thanks Harriet! Yeah me too, but then again I can eat just straight molasses by the spoonful so maybe I just have a problem 😀 haha

      Reply
  13. Audrey @ Unconventional Baker says

    September 30, 2015 at 5:32 am

    I laughed at your intro paragraph. That’s the story of my life. I have so many plans for things I’d like to make, but instead I’m always rushing to save all the stuff that will go bad if unused…

    Well, this was a very nice zucchini save 🙂 The muffins look delicious and that glaze sounds amazing — love molasses!

    Reply
    • [email protected] says

      September 30, 2015 at 2:58 pm

      Produce saving is a full time job! I already have some nearly dead zucchini in the fridge again! Muffins, smoothies, or the freezer, those are my go-to rescue methods 🙂 Thanks Audrey, and the glaze is amazing. Although I’d be just as happy with just a drizzle of straight up molasses like your pumpkin porridge was sporting 🙂

      Reply
  14. Adrienne says

    February 7, 2016 at 4:31 am

    Rethink it: If you do not have (or cannot afford) a complete-time blogger for your small business, be conscious that obtaining a content material approach that requires consistently posting on your
    blog will mean a lot of function for your marketing and advertising group and/or
    other team members in your firm to keep up that volume.

    Reply
  15. Ruhi says

    July 9, 2016 at 7:11 pm

    How would you recommend baking this in a loaf pan to make zucchini bread?

    Reply
    • Natalie says

      July 9, 2016 at 7:26 pm

      I wouldn’t recommend this recipe in a loaf pan, the center will not cook through properly. You could bake it in a cake pan though since that will make it thinner and cook through better. I would recommend a lower temp (300 or 325F) and I would estimate about 30-35 mins.

      Reply
  16. Erin says

    December 15, 2016 at 2:00 am

    Who knew a muffin without eggs, dairy, or wheat flour could be so delicious! Thanks for the recipe, Natalie!

    Reply
    • Natalie says

      December 15, 2016 at 2:25 am

      Absolutely!! I’m so happy you like them Erin 🙂

      Reply

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