Zucchini Raisin Muffins

You know what's weird?  I'm crazy about putting weird stuff in my desserts, but when it comes to vegetables that are commonly used in sweets (zucchini, carrots, etc), the recipes on this blog are seriously lacking.

I'm 90% sure the absence of carrot cake and/or zucchini bread has to do with my aversion to grating vegetables.  It's just so annoying.  If I had that handy-dandy shredding blade for a food processor then everything would be super easy, but I lost that thing so now I'm stuck doing everything by hand.

It really throws a damper in dessert baking.

But anyway, with zucchini in abundance this time of year, I decided to suck it up and make some zucchini muffins.  And... they were really yummy!

It's been a while since I posted a recipe that's specifically meant for breakfast (as supposed to a dessert that's healthy enough for breakfast, I mean), so I'm glad to present you with some muffins that will definitely spice up your mornings.

Things you should know about these muffins:

• They're hard-core muffins.  They're not petite little muffins that won't keep you full.  Nope, these guys are whole wheat, dense, and packed with zucchini and raisins.
• This isn't one of those recipe where you can't believe it's healthy.  After all, you've got whole wheat flour staring you in the face.  Instead, this recipe is one that makes you rethink how delicious healthy can taste.  Like "Oh my god, even though these are whole wheat and have a vegetable in them, they taste super duper good!"
• Just 24 hours after making these muffins, only 4 were left.  They. Were. Devoured!
• Minimal vegetable grating is required.  Yay!!

Basically, this is an awesome use for zucchini and you should make these muffins this instant.

Zucchini Raisin Muffins

• 1 cup spelt flour
• 1/2 whole wheat flour
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/4 tsp salt
• 2 cups shredded zucchini, drained of excess liquid
• 4 egg whites (12 tbsp if using egg whites from a carton)
• 1/4 cup maple syrup
• 2 tbsp applesauce
• 1 tsp vanilla
• 1/3 cup raisins

Preheat oven to 350F.  Grease a muffin tin.  Mix together dry ingredients in a large bowl.  In another bowl, combine zucchini, egg whites, maple syrup, applesauce, and vanilla.  Add wet ingredients to dry and mix until a thick batter forms.  Do not overmix.  Gently mix in raisins until incorporated.  Distribute batter between grased muffin tins untiul all batter has been used.  Bake in preheated oven for 10-15 minutes, until muffins have browned and a toothpick comes out clean.  Store in fridge.  Recipe makes 10-12 muffins. 

Revisited Recipe of the Day:

Mini Carrot Cake for One

Lemon Zucchini Bread

Bread machines make me happy.

They warm up the house on cool days, produce a mouth-watering smell, and do all the work in making delicious homemade bread.

C'mon, what's not to love?

Today I have a light and cheery recipe to share.  It's sure to brighten up all the gloomy days that are bound come as the fall months progress.

Plus, it's made in the bread machine so the hands-on time = practically nothing.

A slice of this bread would be absolutely amazing on a rainy morning alongside a good book and a steaming glass of lemon tea.

And then I recommend you make a sandwich out of it for lunch.  You could also revisit this delicious bread for dessert topped with some sweet jam.  And maybe a midnight snack.

There are millions of other options too.  Please don't let my suggestions limit you're creativity.  I'm pretty sure this is one recipe that you'll never tire of.

Lemon Zucchini Bread - from The Bread Lovers Bread Machine Cookbook
(makes a 2 pound loaf)

• 1 cup fat-free milk
• 1 1/2 cups shredded zucchini
• 3 tbsp olive oil
• 2 2/3 cup bread flour
• 1 1/3 cup whole wheat flour
• 2 tbsp brown sugar
• grated zest of 1 lemon
• 1 tbsp plus 1 tsp gluten
• 1 tsp salt
• 2 1/4 tsp SAF yeast or 2 3/4 tsp bread machine yeast.

Place all ingredients in bread machine pan in order listed.  Set crust on medium and program for Basic cycle.  Press start.  Wait as the smell of freshly baked bread slowly wafts through your house making it feel like you live in a bakery.  When the baking cycle (finally) ends, remove bread from pan immediately, and let cool before slicing and serving.

I think it's only fair to tell you guys that zucchini does not play a major role in this bread.  It's pretty much just in it to provide some more nutrients and veggies.

Therefore, anyone who's a true believer that zucchini doesn't belong in sweet foods, may like this recipe a bit more.  At least, as long they're willing to even taste it.

Of course, that's not to say that a zucchini bread lover would not enjoy this.  I myself am a zucchini bread lover and I enjoyed it quite a bit.  All I would say is approach this recipe as a lemon bread, not a zucchini one.  That way, there's no disappointment when the zucchini flavor doesn't shine through as much as you were expecting.

Well, that's pretty much it.  Hopefully next time something's making you feel down, you'll whip up this bread and let it brighten up your day.

Revisited Recipe of the Day:

Lemon Blueberry Scones

Chocolate Zucchini Cake

Please tell me I'm not the only one up higher than my ears in zucchini.

It seems like even when I have absolutely no recollection of buying it, that green squash somehow appears in my fridge, staring at me, and waiting to be the star in yet another dish.

I'm not complaining, though.  I love zucchini and would never turn it down.

I especially love zucchini when it's in desserts.  Perhaps that's a bit strange, but it's true.

A good zucchini bread is something that can make my mouth water by just thinking about it!  And cake... you don't even want to know.

I'll just say that this Chocolate Zucchini Cake had be licking the mixing bowl clean.

Chocolate Zucchini Cake - original recipe can be found here

• 2 eggs
• 1 tbsp vanilla extract
• 1/2 cup honey
• 2 tbsp applesauce
• pinch salt
• 1 cup whole wheat flour
• 1/2 cup cocoa powder
• 1 1/2 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp cardamom
• 2 cups shredded zucchini, patted dry with paper towels

Preheat oven to 325 degrees.  In a large bowl, combine eggs, vanilla, honey, salt, and applesauce.  In another bowl, mix together the flour and cocoa powder until no lumps remain.  Add the baking soda, cinnamon, and cardamom to the flour mixture.  Add the wet ingredients to the dry and combine until all the dry ingredients are incorporated.  Add shredded zucchini and mix again.  Pour batter into a 8 or 9 inch round  greased  pan.  Bake in preheated oven for around 30 minutes, or until a toothpick inserted comes out clean.  Let cool before cutting and serving.

You really can't go wrong with chocolate cake.  I think it's impossible.

The only thing that's better than a big slice of chocolate cake is a big slice of healthy chocolate cake.  Or two.

That's right, this cake is so healthy you can have two pieces.  It's got veggies in it, remember?

I seriously need to thank the person who came up with idea to put zucchini in cake.  That person is a genius. Same with the person who invented chocolate cake.  And the person who created chocolate.

Man, there are a lot of foodie geniuses out there.  Maybe I'll hunt a few down and and send them thank you's.

Anyway, enjoy the recipe!

(and if anyone's interested this chocolate timeline is actually really interesting)

Revisited Recipe of the Day:

Protein Packed Chocolate Mousse

Stuffed Zucchini Boats

Zucchini.

It's probably one of the most versatile vegetables out there.

You can make bread, cake, chips, fritters, and so much more all centered around that one green squash.

There were (and still are) so many bookmarked and favorited recipes floating around my computer for zucchini dishes that I wasn't quite sure where to start.

Until, or course, I saw a recipe for Stuffed Zucchini.

Those, my friends, looked far too delicious to pass up.

Stuffed Zucchini Boats

• 4 medium zucchinis
• 1 tbsp olive oil
• 1 red bell pepper, seeded and chopped
• 2 cloves garlic, finely chopped
• 1/2 medium size onion, chopped
• 4 slices prosciutto, chopped
• 2 tbsp basil
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.  Cut zucchini in half lengthwise.  Using a small spoon, carefully scoop out flesh and seeds, leaving about 1/4 inch around edges.  You can discard flash and seeds.  In a large skillet, heat oil over medium heat.  Add bell pepper, garlic, and onion and cook for 5 minutes, stirring occasionally.  Add prosciutto and breadcrumbs and cook for 2-3 more minutes.  Take off heat and add basil. Fill each zucchini half with about 1/3 cup stuffing, then sprinkle Parmesan cheese over top.  Bake in preheated oven for 15-20 minutes, or until the zucchini is cooked through.

Believe me when I say that if I could actually sail in these boats, I would.  In fact, I'd do pretty much anything for these boats, as long as the end result consisted of me taking a big bite.

Stuffed Zucchini is just too yummy to not end up in my mouth.

If you're still unsure about making this (which, by the way, you really shouldn't be) just think of it this way:  You will be doing me a favor by making it, because I want you to taste it. I want you to experience all of Stuffed Zucchini's delicious-ness, and as soon as possible, at that.

So, really, don't be selfish.  Instead, head to your kitchen, and build yourself some boats.

Revisited Recipe of the Day:

Turkey Quinoa Meatloaf

Zucchini Chips

Who doesn't love chips?

Potato Chips, tortilla chips, pita chips.

And, of course, zucchini chips.

Zucchini Chips?

Why yes, little round zucchini pieces that have been baked to a crisp.

The best part? They actually taste like potato chips, even though they're much healthier.

Zucchini Chips


You need. . .

• Zucchini (however much you have lying around)
• Non-stick cooking spray
• Salt
• Optional: seasonings (I like my chips plain, without any seasonings)

Steps. . .

Preheat oven to 220 degrees and spray a baking sheet with cooking spray.  Slice zucchini very thinly and lay out on baking pan (don't overlap). Spray with a bit more cooking spray, sprinkle with salt (not a lot) and add any desired seasonings.  Bake in oven for around 45 minutes, then flip and cook for another 30 minutes, or until the chips are as crisp and browned as you like.  Serve soon after baking.

Munch on 'em, snack on 'em, crunch on 'em.

These babies are a great way to get those much needed veggies into your diet without sacrificing taste.

You can jump up and down with joy now, I won't judge.