Midseason Moment

The height of summer is near and the Garden is the place to be. The beds are bursting with flowers, fruits and vegetables and our bees are busier than ever. Between harvesting and planting, tending and pruning, tasks at the Garden are endless. Good thing it's our happy place!

To make use of the bounty of zucchini that has been prolific this season, we would love to share the most delicious and irresistable zucchini recipe. Your kids will be thanking you and requesting these on repeat. 

Gluten Free & Vegan Zucchini Muffin Recipe

  • 2/3 cup Oat Milk
  • 1 1/4 cup Ground Flax
  • 1 1/4 cup Gluten Free Flour
  • 2 cups Grated Zucchini
  • 1/4 cup Olive Oil
  • 6 tbsp Monk Fruit Sweetener (can sub in maple syrup if you don't have this in your pantry)
  • 6 tbsp Maple Syrup
  • 1 tsp Apple Cider Vinegar
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 cup Cocoa Powder
  • 1/2 cup Dark Chocolate Chips 

Preheat oven to 350 degrees.

Grate zucchini into a big bowl and squeeze out as much of the liquid as possible. Add maple syrup, monk fruit sweetner, ACV, oat milk, ground flax and a pinch of salt.

Add olive oil to the bowl and mix all ingredients together.

In a separate bowl, put flour, baking powder, baking soda and cocoa powder, lightly stir together. Sift dry ingredient mixture into the bowl of wet ingredients, folding together. If the mixture looks dry at the end of this age, add a little more oat milk, small dashes at a time.

Add chocolate chips and fold in gently.

Oil muffin pan or small loaf tins and spoon in mixture.

Bake for 40 minutes, then check with a dry wooden toothpick until comes out clean. Baking times may vary. Once done, take out of oven and let cool. Enjoy, guilt free.