Flat Vegetable Muffins


A couple weeks ago, my sister found this crazy deal from a local grocery delivery service called Relay Foods. Among other things, they offer shares and half-shares of produce from local farms. So my sister found this code online that basically got us each a $40 half-share of farm fresh produce for $1. When we picked up our orders, it turned out they had so much extra produce that they gave us each a whole share. All for $1. Crazy. So, I got this box full of sweet potatoes, apples, cucumbers, eggplant, green peppers, cabbage, and, my favorite, zucchini.

I have been really into chocolate-chip zucchini muffins lately, and I found this great recipe here. I have already made it a couple of times and really love it.  But this time, I accidentally left out the baking powder, so they are really flat. Oops. E helped me mix up the dry ingredients, and I just forgot. They are dense, but they still taste pretty good—kind of like a flourless chocolate brownie. I tried to take extra pretty pictures of them to make up for their deformity... They are actually even more flat than the picture shows.


Here's the recipe:

  • 2 zucchinis (chopped in the food processor)
  • 2 eggs
  • 1/3 cup of honey
  • 1/2 cup of olive oil
  • 1/3 cup of brown sugar
  • 1 teaspoon vanilla

  • 1 cup whole-wheat flour
  • 2/3 cup white flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 salt
  • 3/4 cup dark chocolate chips

Mix dry and wet ingredients separately, then combine. Fold in chocolate chips. Don't overmix. Bake for 15-20 minutes at 350 degrees. I don't like removing muffin papers from muffins, so I usually just spray my muffin tins and axe the liners. But it works either way.  Enjoy!

Joy LewisComment