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! 🙂
My FAVOURITE muffin flavour is citrus-chocolate chip… the lemon juice and orange zest mixed with the yumminess of chocolate is just to die for! Also I love slipping sweet potato into my desserts 😉
I love zucchini strips baked in the oven and zucchini bread!
HH’s recipes are SO good! 🙂
Hey!
Oh, I’d love to win one copy of the Happy Herbivore! This cookbook looks really great.
I think my favorite way to use zucchini is in baked goods. And my favorite kind of muffins is a chocolate-y muffin.
Wait, I might just have seen a recipe that combines both! 😀
On a savory side, I also love stuffed zucchini, for instance.
Take care!
I love stuffed zucchini and grilled zucchini marinated in balsamic and Italian seasoning
favorite muffin flavor is carrot, so zucchini would work awesome in it!
I love roasted zucchini, but my favorite recipe with zucchini is for super healthy lemon-poppyseed-zucchini muffins! I need to make some very soon 🙂
I love chocolate zucchini bread!
i love chocolate chip zucchini bread but have never had straight up chocolate zucchini anything! sounds yummy & like a great cookbook. 🙂
zucchini in soups and in muffins are equally wonderful!!
I love Happy Herbivore!!! Lindsay has such great recipes!!! My fave way to use zuchinni is in chili or in my carob zuchinni muffin tops!