However I can get vegetables into my children, I’ll do it. I have one trick that never fails when I bake. I add chocolate chips. This recipe is no exception. Still, it is absolutely packed with zucchini and has no refined sugar besides the bit in the 1/2 cup of chocolate chips. This recipe makes 18 muffins, and they never last more than a few days in this house. That feels like a victory to me.
This recipe is sort of a combo deal, because when it comes to baking, that’s how I roll. I adapted a zucchini muffin recipe by Michelle McKinzie from The Green Market Baking Book by Laura C. Martin but I made a major flavor change. In Gwyneth Paltrow’s cookbook It’s All Good, she has a recipe for Sweet Potato + Chinese 5 Spice Muffins. However you feel about GP, she is a mighty fine cook and generous with her recipes. For that I am grateful. I took her good idea and changed the spices called for in the original Green Market recipe with the Chinese 5 Spice blend I bought for GP’s recipe. Turns out, that’s yummy.
5-Spice Zucchini Muffins
1 cup all-purpose flour
1 cup whole wheat pastry flour or 1 cup oatmeal ground up into flour (the wheat will make a lighter fluffier muffin, the oats make a slightly denser version.)
1 t baking soda
1 t baking powder
1 t salt
1 T arrowroot
1-2 t Chinese 5-spice powder
1/2 cup maple syrup
1/2 cup local honey
1/2 cup olive oil
4 cups zucchini – likely to be 2 big zucchinis
1/2 cup chocolate chips
1/2 cup pumpkin seeds
- Preheat the oven to 350° and oil 2 muffin tins.
- Put the flour, oatmeal, baking soda, baking powder, arrowroot, Chinese 5-spice blend and salt into a medium bowl and whisk together to combine.
- In a large bowl, whisk together the olive oil, honey, maple syrup, vanilla extract and the eggs.
- Grate the zucchini. Place the grated zucchini into a salad spinner and spin, spin, spin, spin, spin. You could also squeeze it in a dishtowel or cheesecloth. Try to get as much liquid out as possible.
- Add the zucchini to the wet ingredients and, once that’s all incorporated, add the chocolate chips and pumpkin seeds and stir to combine.
- Gently add the wet ingredients into the dry ingredients and make sure they are nicely combined without over-mixing. It will be very wet.
- Using a 1/3 cup measuring cup, fill up each muffin cup to about 3/4 full.
Bake for about 25 minutes.
Rotate the pans halfway through inside the oven and pull them out when the muffins are golden and a toothpick inserted in the center of the muffin comes out clean. Another trick is to just tap the muffins on top. If the dent stays they need some more time, if it springs back up they are done.
Cool on a wire rack. These taste best when they are completely cool. Enjoy!
Roxie is a vegetable lover. Zucchini is one of her favorites.
April Eight Songs & Stories Podcast on Tuesday will be lots of fun. I can’t wait to share it with you! Have you heard the last one, Thom and the Trumpeter? Did you see the song video? Oh my goodness. I’m a little silly in it. Zucchini muffins and goofiness. You can count on me. 😉