Healthy Baked Goods · The #OSGcookbook Challenge

Recipe #40: Oil-Free Chocolate-Zucchini Muffins

One of my 2016 New Year’s resolutions is not to waste food.  Once a week I clean out the fridge and always feel super guilty as I throw away a whole bunch of once-perfectly-good food.  Old leftovers I never felt inspired to eat, forgotten heads of lettuce that didn’t meet their true destiny, and of course, those darned fruits I always buy in the hopes that this week, I’ll actually make good on my promise to eat more fruit.  It all stops now! So far I have actually done a pretty good job of using up what’s in the fridge.  Although I’m still not eating much fruit…. but that’s a topic for another day.

Yesterday I had a single zucchini lingering in the veggie drawer so I knew I had to take action to save the little guy.  I turned to my list of recipes to conquer for my #OSGcookbook challenge, and noticed one I had never given much thought to before;  zucchini muffins.  It’s not that I thought zucchini in a baked good would be yucky, it’s just that I didn’t expect it to really wow me.  Boy was I wrong! That’s one of the cool things about pushing yourself to use up all your leftovers.  Sometimes it leads to creative concoctions you wouldn’t have tried otherwise!

I started by grating the zook, hoping it would give me the required 1 1/4 cups, and it did!

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Next I followed the same five steps I pretty much always follow when baking vegan:

  1. Whip up flax egg (1 tbsp ground flax + 3 tbsp water)
  2. Combine dry ingredients
  3. Combine wet ingredients
  4. Add wet ingredients to dry ones*** (Secret trick to follow)
  5. Stir in the add-ins

When a recipe calls for stirring in chopped nuts, chocolate chips, etc., I have a little trick.  As you stir the wet ingredients with the dry, stop about half way into the stirring process, when you still see a fair amount of dry ingredients streaking through. Like this:

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Now mix in your add-ins; in this case, the zucchini, chocolate chips, and walnuts.  With all baked goods, and especially muffins, you want to avoid over-mixing the batter. Over-mixing can result in dense, chewy dough – and not in a yummy, chewy, brownie kind of way, more of an old leather way 😛 Take my word for it.  So by stirring in your add-ins when the batter is half mixed, you are reducing the total amount of mixing.  Brilliant!

This was the point when I started getting really excited about these little zucchini muffins.  Call me crazy, but I thought the green shreds of zucchini against the chocolaty brown batter looked really pretty! And the cocoa smell was divine.  Another thing I like about vegan baking – you can safely eat the raw batter!

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I greased the muffin cups with a little canola oil and filled them up.  There was a lot of batter! Each cup was pretty much full to the top.  Into the oven they go!

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And voila! I quickly devoured one straight from the oven. Wow was it ever good! I put a little coconut-oil spread on my muffin and it was heavenly.  I kept a few in an air-tight container, and froze the rest in a freezer bag.  Usually a dozen muffins will last my husband and I about two weeks, during which we just defrost two or three at a time so they keep fresh.  Something tells me these are going to disappear a little more quickly though…

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Well, recipe #40 is checked off the list and I am licking my smiling lips.  I can’t wait to have another wayward zucchini to rescue!

For the full recipe, I highly recommend buying Liddon’s cookbook, Oh She Glows, or clicking here to check out the recipe on her blog.

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8 thoughts on “Recipe #40: Oil-Free Chocolate-Zucchini Muffins

  1. These sound amazing!! And Skyker will love them, as she has devoured every sweet treat from the Oh She Glows cookbook. Thanks for the mixing tip. Can’t wait to make a batch very soon!

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  2. Hi Ashley thanks for dropping by my blog recently and enabling me to find yours. Love the look of your healthy recipes! I eat mainly vegetarian food and love experimenting so I look forward to seeing your posts in my feed. All the best, Chez.

    Like

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