Lately, my son obsesses over making recipes with me. This is a good thing, except when I am in a hurry, as everything that we make together takes at least twice the time 🙂 . When he was younger and could barely see above the kitchen counter, he was helping me in the kitchen by pushing buttons on the blender or food processor, by mixing a few ingredients in a bowl, or by cracking some eggs for a recipe (oh yes, there were, and still are, plenty of little egg shell pieces that I get to pick up from the batter and throw away), etc.
Now, most mornings, barely waken up from his sleep, he greets me with the question “What recipe are we making today, mommy?”. He also voices his preferences over what kind of ingredients the recipe we make should have (and yes, I still get to choose what we make, mainly because I know what ingredients we have in the house that particular day).
Today he wanted to make a recipe that has vanilla. Hmm, I thought, he probably wants to make a dessert… Dessert it is! But how to make it nutritious and delicious? Add vegetables, of course! So we decided to make zucchini bread.
I have been thinking about this recipe for a while, as I do not remember making zucchini bread since my son was diagnosed with gluten and diary sensitivity. I used to make zucchini bread all the time prior his diagnosis, but that recipe had both gluten and dairy. So I had to come up with one that my son can eat. And that has vanilla. To make both mom and son happy!
Since we could not decide if we wanted to make muffins or bread, we ended up making them both. But you could make only muffins or only bread. You can’t go wrong with either of them. Moist and sweet. Excellent!
Makes 1 loaf and 10 big muffins (or 1 loaf and 24 mini muffins) (or 17 big muffins)
- 3 eggs
- ¼ cup applesauce
- 3 teaspoons vanilla extract
- 1 cup oats
- 1 cup coconut palm sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 4 teaspoons cinnamon
- 2 cups packed grated zucchini (squeeze with a towel to absorb most of the zucchini moisture)
- 1 cup chopped walnuts
- Beat the eggs in a bowl, and then add applesauce, and vanilla.
- In another bowl mix oats, coconut palm sugar, salt, baking soda, and cinnamon.
- Pour the ingredients from the first bowl over those in the second bowl and mix.
- Fold in zucchini and walnuts.
- The batter will be runny. Do not worry; the muffins will bake nicely and they will turn out moist and crumble-free.
- Pour the batter into paper-lined muffin cups or greased bread pan. Make sure you mix the batter well before you pour it as the dry ingredients tend to settle quickly at the bottom of the bowl.
- Bake at 350 F for 35 minutes (or until a toothpick comes out clean), then turn the oven off and leave the muffins or the bread 10 more minutes inside the oven. Please take the muffins out earlier if they are brown on the surface.
- Let the muffins or the bread cool off before you take them out of the pan.
- The bread might stick a bit to the pan. I cut the bread in slices while the bread is in the pan, then I place the slices on a plate. The slices are very delicate, so make sure you handle them with care.