I grew up in the era of processed food, in a time when scientists and nutrition gurus told us that margarine and Snackwells cookies were healthy and that whole foods like beef and eggs were not. Much of my mother’s baking came from a boxed mix, but one thing that she always made from scratch was zucchini bread. I could eat that stuff for breakfast, lunch, and dinner. I enjoy other quick breads, but zucchini bread has always been my favorite. I suppose it reminds me of sitting on the counter, wooden spoon in hand, learning how to bake with my mother.
On Sunday, a coworker gave me two beautiful zucchini squash and my first thought was about zucchini bread. I may not be able to have wheat, but I can still have my zucchini bread. This time, I made muffins because I wanted something easy and portable.
2 Cups Cooked chickpeas
1/2 tsp Salt
1/2 tsp Baking soda
1/2 tsp Baking powder
1 tsp Cinnamon
1/2 tsp Nutmeg
1 Tbsp Unsweetened applesauce or full-fat yogurt
3/4 Cup Sugar
1 Cup Grated zucchini
Preheat oven to 350°F. Spray a muffin tin with cooking spray or line with cupcake papers and set aside.
In a food processor, process chickpeas and eggs until smooth. Add remaining ingredients except for zucchini and continue to process until fully blended. Fold in zucchini and pour into prepared muffin tin.
Bake until the muffins are a deep golden brown and a toothpick inserted in the middle comes out clean, about 40 minutes.
Cool in the tin on a cooling rack for 30 minutes, then remove from the pan and continue cooling on rack.