Zucchini Muffins with Pumpkin Seeds

LEVEL: easy Cook: 20 minutes Prepare: 20 minutes Total: 40 minutes

[s3video url="https://www.youtube.com/watch?v=Wdc1tzhIe7A" /]

BOOKMARK

These Zucchini Muffins with Pumpkin Seeds are the best way to use up your garden zucchini! They’re moist, sweet, and delicious!

2 cups (240 g) all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup (200 g) packed brown sugar

½ cup (125 mL) vegetable oil

½ cup (125 mL) applesauce

½ cup (125 mL) plant milk

1 teaspoon lemon juice

2 cups (200 g) grated zucchini

1/3 cup (50 g) pumpkin seeds

1: Preheat the oven to 350°F (180°C).
2: In a bowl, whisk together the ﬂour, baking powder, baking soda, and salt. Set aside.
3: In a second bowl, use a whisk or hand mixer to beat together the brown sugar, oil, applesauce, milk, and lemon juice until combined. Fold in the grated zucchini until incorporated.
4: Pour the wet ingredients over the dry ingredients and mix to combine.
5: Line a 12-cup circular or rectangular mufﬁn pan with paper cups or grease the cups thoroughly.
6: Divide the batter between the prepared cups. Sprinkle with pumpkin seeds.
7: Bake for 20 to 30 minutes or until a toothpick inserted in the middle comes out clean.
8: Remove from the pan, let cool slightly on a wire rack, then enjoy.