My Great Grandma’s original zucchini bread recipe just got taken to the next level! Crispy on the outside, moist and fluffy on the inside, you would never guess that these muffins are totally VEGAN and GRAIN-FREE!
My Great Grandmother Marie was legendary in the kitchen, particularly for her outrageous and innovative baked goods. Not only were her creations aesthetically immaculate and delectable, she was also years ahead of her time when it came to healthier cooking and baking swaps.
She often utilized items like spelt and whole wheat flour, sea salt, apple cider vinegar, healthier oils, maple syrup (in lieu of refined sugar), pumpkin puree and applesauce (in lieu of oil), and she was known for sneaking in veggies whenever possible (as demonstrated in this recipe!).
My Great Grandma was the inspiration behind these muffins and I believe the result is something she would be proud of. I was able to get my hands on some her hand-written original recipes, which excited me because I immediately knew that with just a few simple tweaks, I could transform these already incredible dishes into gluten-free vegan masterpieces.
To my surprise, it didn’t take many tries or drastic alterations to get this recipe just right. Grandma’s recipes were always on point, so I had the advantage of a solid base to work with. All it took was a little trial and error, and viola, an Om Made spin on a classic.
One thing I’d like to address is the “weird factor” of using veggies in baking. Just know that I completely understand your concerns and also know that I wouldn’t post a recipe without 100% confidence that it is delicious.
If you’ve never used zucchini in your baking before, take it from me, you WILL NOT regret trying it! I know it might seem a little strange at first, but it can really take the texture to the next level. The key is squeezing out as much water from the shredded zucchini as you can so that it’s nice and dry before incorporating into the batter.
Also, if you have a blender or food processor, there is no need for manual grating as you can certainly just slice up the zucchini and pulse it for a few seconds in the blender/processor for instant shredded zucchini. So easy!
If you aren’t vegan and only have real eggs on hand, that can be used in place of a flax egg. These muffins can also easily be made savory by omitting the coconut sugar. If you want to go the savory route, they would be delicious toasted and paired with vegan butter or avocado.
Gram’s original recipe called for Cognac-soaked currants and raisins (OMG). My mom (she always helped Gram in the kitchen as a kid) said that soaking them made a huge difference that tasted so good. Unfortunately I didn’t have any Cognac on hand so I can’t attest to this method, but if you feel inspired, go for it and please report back! 🙂
I’m so excited to share these with you because I just know you’re going to love them. As always, don’t forget to share your creations with me on Instagram if you make this recipe!
Enjoy, friends!! Sending you so much love and good energy for the new year! xx
| Servings | Prep Time |
| 6-8 muffins | 10 minutes |
| Cook Time |
| 20 minutes |
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My Great Grandma’s original zucchini bread recipe just got taken to the next level! Crispy on the outside, moist and fluffy on the inside, you would never guess that these muffins are totally VEGAN and GRAIN-FREE!
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- 1 1/4 cups blanched almond flour
- 1/4 cup coconut flour
- 1/4 cup coconut oil
- 1 flax egg see recipe notes*
- 1 1/2 cups shredded zucchini
- 1/3 cup coconut sugar or granulated sweeter of choice
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp himalayan pink salt
- 1 tsp cinnamon
- walnuts, currants, raisins, mulberries to taste
- Preheat oven to 400 F and oil a muffin tray (or line with strips of parchment paper/cupcake liners).
- Make flax egg and set aside. Slice zucchini then shred with cheese grater or in blender/food processor. Wrap in a paper towel and squeeze out water until the shredded zucchini is as dry as possible.
- In a bowl, combine zucchini, coconut oil, flax egg, and vanilla. Add the rest of the ingredients and mix until well combined.
- Fill each cupcake mold to the top with batter (depending on the size of your tray you should yield 6-8 muffins).
- Bake muffins for 18-20 minutes, or until browned and crispy around the edges.
- Allow to sit in tray for 5 minutes after removing from oven, and then remove muffins from tray and cool for 5-10 minutes on cooling rack or countertop. Enjoy!! xx
*To make the flax egg, grind up 1 tablespoon whole flax seeds in a blender or spice grinder and put in small bowl. Add 3 tablespoons water, stir mixture and let sit for 10 minutes until it forms a “gel-like” consistency. This can also be done with chia seeds in the exact same way. I like to do this before everything else so the flax/chia egg has time to set.
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