When completing my weekly Whole Foods run on Sunday morning, I didn't intend to purchase any goods other than vegetables and proteins (and cheese, of course); after Thanksgiving feasting, Alex and I had vowed to detox. However, I will confess: I managed to turn one such vegetable into a baked breakfast-snack-dessert combination to which I've never been more addicted. Zucchini muffins enliven and lighten a traditional muffin recipe; and they're "healthy-ish," right? Enjoy your new favorite baked good. Trust me.
Makes 12 muffins
3 eggs
1 tablespoon vanilla
1 cup coconut oil, melted
1 cup honey
1 cup light brown sugar
3 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
2 cups grated zucchini, drained
1. Preheat oven to 325 degrees. Grease a muffin tin with baker's nonstick spray or fill with liners.
2. Beat eggs, vanilla, coconut oil, and sugar in a mixer until fluffy, about 3 minutes. Meanwhile, in a large bowl, combine (or sift) flour, salt, baking soda, baking powder, and cinnamon.
3. Carefully add dry ingredients to the batter in batches, mixing on medium speed until just combined. Then, with a spatula, mix zucchini evenly into the dough.
4. Scoop batter into each muffin liner, filling each cup approximately 3/4 of the way full.
5. Bake for 18-20 minutes, or until an inserted toothpick comes out clean. Transfer the pan to a wire rack and allow to cool for 5 minutes. Then, remove muffins from tin and cool completely. Store in an airtight container for up to one week.
Adapted from The Modern Proper