Inspired by Veggie Desserts, a beautiful blog that makes the most appetizing healthy treats I have ever seen, I decided to make one of my own, a zucchini muffin. Not sure if it is technically considered dessert, but it is a start!
I love this recipe. All my taste testers, big and small, agree that these muffins are delicious and moist, with big flavor. I adapted a recipe from MarthaStewart.com with minor changes such as adding chocolate, because to me a muffin without chocolate looks a little sad…
For my next veggie dessert, I may be a little more adventurous and try the caramelized eggplant with mascarpone and chocolate from Del Posto’s menu in NYC. I am sure it is as delicious as it sounds!
- 1¾ cup all purpose flour
- ½ cup ground flaxseed
- ½ cup light brown sugar
- ½ cup dark brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon cinnamon
- 1½ cups coarsely grated zucchini
- ½ cup mashed ripe bananas
- ¾ cup 2 %milk
- 1 large egg, lightly beaten
- 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- ½ cup mini chocolate chips
- Preheat oven to 350 F, and line a muffin pan with liners.
- In a large bowl, combine the first 8 dry ingredients, and mix well using a whisk.
- Add the zucchini and banana, and mix well using a large wooden spoon or a spatula.
- In a separate bowl, mix the egg, milk, vegetable oil, and vanilla extract. Add to the flour mixture and stir until well combined, careful not to overmix. Stir in the chocolate chips, and fill the muffin pan using an ice cream scoop.
- Bake 20-25 minutes, until golden brown and toothpick inserted in center comes out clean.
- Muffins can cool on a wire rack.