Egg-free zucchini bread mini muffins that taste like the regular? Yes, it’s possible!
Over the summer I usually have an abundance of zucchini, both from my parents’ homestead, as well as leftovers now and again from my neighbors’ CSA share pickup.
I’m not sure if the weather was prime for zucchini growing this summer or what, but everyone I talked to, from farmers to gardeners, said the zucchini plants were high-producing.
I ended up with more zucchinis than I could manage, and so the question became: use them now, or freeze them for later?
Using them got rid of some of my stash, working zucchini into meatloaf, marinara, bread, and roasted veggies.
But there’s only so much fresh zucchini one family can eat over a week or two.
Freezing them would probably be the better option, and I happened to read a tip that you could shred and freeze the zucchini without any blanching or prep work (aside from peeling and shredding).
The beauty of frozen shredded zucchini is that it thaws in minutes right out on the counter, although you could also set the bag in some warm water to thaw even quicker.
Shredded zucchini goes great in a variety of recipes (like all of the ones I mentioned above, except the roasted veggies), and freezing it in two-cup batches seems to be the perfect amount for most recipes.
Egg-Free Zucchini Bread Mini Muffins
I decided it was time to make more zucchini bread; but, instead of a loaf I thought mini muffins might be a nice twist!
Perfect to throw into my daughter’s lunch or for us to grab as a quick snack.
Except … I realized after mixing the dry ingredients for my regular zucchini bread recipe that I was … um … OUT OF EGGS.
As I saw it, there were three options:
- Borrow eggs from the neighbors.
- Run to the store with two kids in tow.
- Find a way to make the zucchini bread mini muffins egg-free.
Turns out, our neighbors were gone, and I didn’t have the energy to schlep the kids to the store, which left coming up with a way to make the recipe for zucchini bread mini muffins EGG-FREE.
One thing I happen to have plenty of is plain Greek yogurt.
I’ve read that you can substitute yogurt in place of eggs in baked goods, so I thought: What the heck? Let’s give it a go.
I substituted a quarter cup of two percent Greek yogurt for each egg (whole fat Greek yogurt would be better), and followed the rest of the recipe to the letter, except I got a little crazy and added cardamom and nutmeg (because I LOVE cardamom and nutmeg with cinnamon in the fall!).
The batter was the same texture as the egg version.
And, surprisingly (actually, I’m not sure why I’m surprised, I just was … it’s the non-baker in me) they rose just fine.
Just make sure not to over-bake them, so I started checking for done-ness within five minutes of the end time.
My daughter loves them!
She can’t tell the difference between these egg-free zucchini bread mini muffins and my traditional recipe.
I think we have a winner!
Here’s the recipe.