1cupof zucchinishredded and squeezed of excess liquid
1cupof appleshredded and squeezed of excess liquid (ends up being about 1 average sized apple)
2cupsof all-purpose flour
1 ½teaspoonsof ground cinnamon
1and ½ teaspoon of baking powder
¼teaspoonof baking soda
¾cupof packed light brown sugar
1teaspoonof salt
1cupof almond milk or other non dairy milkplain or flavored is fine
1teaspoonof vanilla extract
¼cupof apple sauce
1 flax egg
Instructions
Pre-heat the oven to 400 degrees F. Lightly grease (or line) a 12 cup muffin tin.
Grate the zucchini and apple into a large paper towel (can also use a regular towel) and let sit for 5 minutes. After that time, squeeze the paper towel VERY tight over the sink to remove the excess moisture. Set aside.
In a large bowl, sift together the flour, cinnamon, baking powder, baking soda, sugar, and salt.
Add in the grated zucchini and apple and stir to coat.
Making a well in the center, add in the milk, vanilla, flax egg, and apple sauce. Stir to combine but be careful not to over stir.
Pour the batter evenly into the muffin tin and bake for 10 minutes.
After 10 minutes, lower the temperature to 375 and bake for an additional 10 minutes.
Use a toothpick to check for doneness. Let cool slightly and ENJOY!!