It’s that time of year again…!!
I know I’ve been averaging about zucchini a day, but the amount we have is even defeating my ridiculous zucchini-consuming abilities… we have a least six medium-large ones at the moment. And that is AFTER I baked with them and ate them in my lunch and dinner yesterday, AND breakfast this morning (Yes. I did have zucchini for my last three meals. Don’t be judgey, they’re delicious… just warn me if I start taking on a slight greenish tinge).
This is what happens when we grow them: I get sooo excited that we’re growing zucchini, so I anxiously await their arrival. But then they take forever to get started, so I end up buying them at Trader Joe’s anyway… which is fine until the bush goes into hyperdrive and produces about four at any given time. Which means that I now am up to my ears (happily) in squash. Ehhh, not so bad, at least I have a surplus for baking now! Which never happens if I just buy them, since I go through them too fast.
Side note: is it weird that I prefer green zucchini over yellow squash? Maybe I just like green things…
That being said…now that I actually have zucchini surplus, I got to make zucchini muffins! I spent forever trying to figure out what kind, and eventually settled on chocolate because really, who doesn’t love chocolate?! But these aren’t your normal gut-bomb bakery muffins—they have a much lighter crumb than most muffins, and are oil/butter free. They’ve got a healthy dose of fiber from the whole wheat flour, and (obvs) a sneaky serving of summer produce. AND they’re delicious, what more could you want?
Chocolate Zucchini Muffins
Slightly adapted from Oh She Glows, here! Mine aren’t vegan, as the original recipe is, as all I had on hand was buttermilk. Next time, I’m thinking I’ll make them with vegan soy “buttermilk” and do a comparison. Either way, they’re fluffy and delicious, and come together in nothing flat. An excellent way to use up all that summer squash hanging about. Makes 12 normal-size muffins.
- 1 tbsp ground flaxseed mixed with 3 tbsp water (alt: 1 egg, or 1 tbsp chia seeds+3 tbsp water)
- 1.25 c shredded zucchini
- 1.25 c lowfat buttermilk
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 2 c whole wheat pastry flour
- 1/3 c cocoa powder
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 c brown sugar
- a scattering of chocolate chippies
Preheat the oven to 350, and lightly grease muffin tins of choice.
In a small bowl, combine flax and water and let sit while you mix up the rest of the ingredients. In a largeish bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar. In another bowl, whisk together flax “egg”, buttermilk, maple syrup, and vanilla. Add liquid into dry and stir to incorporate, folding in zucchini and chocolate chips as you go. Fill muffin tins about 2/3 full, and bake for 15-17 minutes until a tester comes out clean. Mine went for about 16, and came out perfectly. Let cool on a cooling rack until cool enough to eat (who needs storage, anyway?).