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Vegan Zucchini Bread Muffins
Reviews:
September 04, 2017

Had to make some slight modifications just to accommodate what I had on hand. just under 2 cups zucchini and added 1 cup shredded carrots. Traded the safflower oil for coconut. Turbindo sugar for light brown. Everything else remained the same. Completely defeating the purpose of making healthier muffins, but I think these would be absolutely amazing with a cream cheese glaze. Definitely will make again, even if the kids turned their noses up at em. More for me and the coworkers *mwahahaha*

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