Quickbread - Zucchini Apple Muffins

By tinathorn

You can't taste the zucchini, it's added to create the perfect moist and tender texture. The sweet flavor of apples with a subtle hint of cinnamon and vanilla shines through stronger and stronger with each bite. Add to that a crunchy oat, date and pecan topping for a truly tasty treat!

Ingredients

• OAT TOPPING:
• 1 large zucchini (courgette)
• 4 apples
• 2 cups almonds, ground
• 1 cup buckwheat or brown rice flour
• 1/4 cup almond milk
• 1 tablespoon coconut oil
• 1/2 cup raw agave syrup
• Handful dates
• 1 tablespoon cinnamon
• 1 teaspoon vanilla essence
• 1 cup oats
• 1 cup pecans
• 1/2 cup almonds
• 2/3 cup dates
• 1 tablespoon coconut oil
• 2 tablespoons raw agave syrup

Preparation

Step 1

Start by pre-heating the oven to 392°F (200°C)

Next peel the apples, discard their cores and chop their flesh into small cubes. Then slice the ends of the zucchini and finely grate it using a cheese grater.

Place the almonds into a food processor and blend for a minute or so until a nutty flour forms. Add the apple cubes and grated zucchini into this flour along with all of the remaining ingredients (except for those used for the topping) and blend for a few minutes.

Once a smooth muffin mixture has formed spoon it evenly into muffin containers, then place them in the oven for 10 minutes.

While the muffins bake, make the oat topping. Place all the necessary ingredients into a food processor and blend for 2 to 3 minutes until a sticky crumble-like mixture forms, this will taste delicious.

Remove the muffins from the oven after 10 minutes and evenly distribute the oat mixture on top of each one before placing them back into the oven for another 20 minutes.