There’s a zucchini in my dessert!
I love zucchini: the taste, the color, even the name. (It’s fun to say, right?) Therefore, it is only natural that I’d enjoy zucchini paired with one of my other great loves: chocolate!
Such as in the above recipe: Chocolate Grasshopper Pie.
In general, zucchini lends moisture and softness to recipes without leaving an offending flavor. So, although it might sound strange, the squash makes a great addition to desserts.
I’m not the only one who likes zucchini in her desserts. My friend, Lindsay, does as well. And if Lindsay likes it, it must be good… because Lindsay is a best-selling cookbook author!
Lindsay and I first became friends through our blogs, and I’ve been so excited to watch my sweet friend flourish into a vegan-cookbook phenom. You might know her super-cute blog, The Happy Herbivore. Today, I am honored to have Lindsay as a guest on my blog, highlighting a recipe from her cookbook—Chocolate-Zucchini Muffins!
In Lindsay’s words: Moist and chocolatey, you won’t believe that these muffins are healthy, almost completely fat-free and have a veggie slipped in! This is also a great way to use up all that leftover summer harvest zucchini!
Chocolate Zucchini Muffins
Servings: 12
- 1¼ cups whole wheat pastry flour
- ¼ cup unsweetened cocoa
- 1¼ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 whole banana, mashed
- ½ cup raw sugar
- ½ cup unsweetened applesauce
- ¼ cup non-dairy milk
- 1 tsp vanilla extract
- 1 cup shredded zucchini
- ½ cup raw sugar (optional)
Preheat oven to 350F. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking. Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar (use extra 1/2 cup for a very sweet, dessert-like muffin). Add in soymilk, vanilla, zucchini and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined. Add flour mix to wet mix in 3-4 batches and stir until just combined. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.
Chef’s Note: These muffins store well both in the fridge and freezer & the raw sugar in this recipe may be reduced to 1/2 cup.
EDIT: The cookbook giveaway is now closed.
Congratulations to Jemma!
Please email me, at chocolatecoveredkatie@msn.com, with your mailing address, so I can get your cookbook to you! 🙂
Hi there Kaite, This recipe looks awesome. I like zucchini in any kind of bread or muffin!!! This means that I’ve just got to try your recipe 🙂
I’ve yet to use zucchini in muffins! Do they really change the taste that much? Or is it just to “hide” veggies? Anyway..my favorite muffin recipe is lemon poppyseed!! Classic 🙂 It reminds me of my childhood.
i am usually a zucchini hater, but i love it in baked goods, especially zucchini bread!
my favorite use though is at hugo’s tacos in studio city, ca. they make an amazing potato, soy chorizo, and zucchini filling that you can get in tacos, burritos, tortas, or pretty much anything else you can think of. so good!
My boyfriend’s family steams zucchini and we put cheese over it. It is delicious. Zucchini bread is so good, too.
I love lemon poppy seed muffins.
Muffins, zucchini, chocolate. Yum, heaven!
It’s too hard to choose whether I love Lindsay or zucchini more! I love grilling zucchini for savory preparations but for sweet, nothing beats a warm slice of zucchini bread with chocolate chips and walnuts right from the oven mmmm 🙂
these are good muffins, I have made them before. 🙂
I love zucchini chips and zucchini pasta (grated up) for a side salad with seasonings, hummus, olive oil, and lemon juice. 🙂
Mmm, I love zucchini bread, but it has to have lots of spices. So good 😀
Zucchini Rosemary soup is one of my favorites-‘tried it on a wine tasting tour in the Finger Lakes in NY and loved it. Zucchini grilled, in baked goods, and fritters are also great. I love that Lindsay’s style of vegan cooking is low or fat-free yet really delicious–the healthiest!
I’ve gotta try that grasshopper pie!
Thanks so much for sharing the recipe Lindsay! All of your recipes sound so good. I’ve had zucchini brownies countless of times!
zucchini is fantastic, and for some strange reason i never thought to use it in desserts! definitely trying this one soon.
Thanks Katie & Lindsey!