Tender vegan zucchini muffins make a great snack, and a welcome change-of-pace from sandwiches for school lunches.
Though you can make and enjoy them any time of year, they’re great to make in late summer, when zucchini are overflowing from gardens.
This recipe makes use of one of my favorite baking tricks — applesauce. Not only does this reduce the need for sugar, but also replaces most of the fat usually added to baked goods. Yet even without much added fat (in this case, a small amount of safflower oil) the result is a tender crumb.