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! 🙂
I LOVE zucchini muffins! I also like to add slices to my stir frys 🙂
I love to grill zucchini, I love Lindsey’s apple crisp muffins and her cookbook/blog!
We once had a cat named “Zucchi”! I love zucchini raw, grilled and in chocolate zucchini bread (yum!). Zucchini is great in a savory breakfast muffin, too. I’ve followed Lindsay’s blog for years and I ordered the book, but it sold out. I noticed that the book is back in stock, and Amazon never bothered to fill my order. Hmmph!
Hi Christina! When the first edition of the book totally ran out, Amazon cancelled all the outstanding orders (you should have gotten an email notification from Amazon). The second edition has been here since April, but you’ll have to create a totally new order. I’m not sure why Amazon did it this way–sorry for all the run around. You can find the book in B&N and other book stores.
I just bought your book – and I LOVE it. 🙂 Haven’t made a recipe yet but I’m so excited to. 🙂
THANK YOU
I love zucchini grilled or sliced thin and used in place of pasta.
i love making zucchini bread with poppy seeds and lemon zest- so delicious! and of course, grilling it for dinner 🙂
I like to use zucchini in baking, especially paired with chocolate. I’ve actually made Lindsay’s muffins using her blog recipe (delicious). I’d love to get a copy of her cookbook!
Is there anyway not to love Zucchini?? I love it just sauteed with some sea salt and olive oil or in place of the noodles in a veggie lasagna Yummm!!
I am strange and actually LOVE bran muffins! Not the overly sweet ones, but the ones with a bran-taste to them. SO GOOD. Although, I think I need to try these zucchini ones to be sure they are not my new favorite… 🙂
I love to roast and stuff zucchini!
katherinedibello (at) gmail (dot) com
Chocolate Chip Zucchini Bread is my favorite!!