I have a special green treat for you today in honor of the First Day of Spring!
It seems that winter has sucked me into the kitchen (but thank goodness it’s almost over!). I’m really not big into cooking, but there’s something about a lazy Sunday afternoon that has me headed for the kitchen to prep some meals or treats for the week.
Last Sunday, I did just that and made crock pot chicken enchilada soup, snack bars, and these.
I bought two zucchini’s last week for a veggie pasta I made for dinner (will share that recipe soon too!), but didn’t end up using both of them. Behold, giant green vegetable.
I knew it would go bad if I didn’t use it by this weekend, but I wasn’t really craving more veggies with anything. Zucchini bread has to be the smartest idea ever, right? Disguising a vegetable as dessert is just genius.
I wasn’t in the mood for bread, though, so I opted for muffins instead. I made these on Monday, which I know was St. Patty’s day, but these are really more springy than St. Patrick’s day-like to me.
First Day of Spring/St. Patty’s day muffins? Sure. P.S. Spring, you can get here any time now, thanks.
Makes 18-20 muffins, depending on how full you make them.
- 2 cups white flour
- 1 cup whole wheat flour
- 1 tsp. cinnamon
- 2/3 cup sugar
- 1 cup chocolate chips, regular or mini size
- 1 cup apple sauce, unsweetened
- 1/4 cup vegetable or coconut oil
- 1 tablespoon vanilla extract
- 2 cups grated zucchini (1 large or 2 small)
- 1 cup almond milk, unsweetened
1. Pre-heat oven to 350 degrees. Place cupcake liners in a cupcake pan. Set aside.
2. Combine all dry ingredients in one bowl, set aside.
3. Grate zucchini. I find that the largest size on a grater works best. Add grated zucchini to separate bowl with all wet ingredients and chocolate chips. Mix well.
4. Add wet ingredients to dry ingredients, mixing well. The mixture will be dense.
5. Spoon into muffin cups, about 3/4 of the way full. These really do not rise much at all, so what you see is what you get. I thought I would get a full 24 muffins out of this batch, but I only got 19. For bigger muffins, you will get less but need to baker for longer.
6. Bake for 18-21 minutes, depending on how “done” you want your muffins to be. I didn’t want these to be dried out at all, so I baked them for 18 minutes. They were crispy on top, but had a gooey center, which is okay since there is no egg in this recipe
This recipe can be made gluten-free with GF flours. It is egg, dairy, and soy free & vegan.
Questions for You:
- Is it starting to feel like spring in your neck of the woods? Not here!
- What are you usually doing on Sunday afternoon? Baking seems to be my new Sunday activity.