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Zucchini is absolutely one of my favourite veggies. It's notorious for taking over gardens, and growing to outrageous sizes, but I don't mind when it's so delicious! Our tiny urban balcony garden didn't have room for monster zucchini this year (or zucchini at all, for that matter), so we've been taking advantage of the great deals on fresh produce from the vendors down in Byward Market - 5 medium zucchini for just $2! So now the question is: what do I make?

One of the things I love about zucchini is its versatility. It's delicious in both savoury and sweet dishes! I love it sauteed over pasta, grated in risotto, or in a yummy veggie stir fry (side dish or veggie main course!). We'll definitely be having a zucchini/veggie/pasta dish for dinner this week, but a sweet zucchini recipe is 100% mandatory this time of year.

Zucchini Muffins: when it comes to a recipe like this, I consider myself a purist. I am not a fan of the 'mix-ins' - no chocolate chips, no nuts, no other fruits like raisins or banana (Although I realize my husband may disagree with me about the chocolate chips!). This is not healthy spin on a chocolate chip muffin, and I believe that zucchini is wonderful enough to be the star of the show. 

On their own, they're a delicious breakfast or snack, and topped with a little cream cheese icing they are a great (slightly healthy?) dessert. Enjoy!

Ingredients:
- 1 medium zucchini, grated (should be a heaping cup total)
- 1/2 cup melted butter OR vegetable oil
- 3/4 cup sugar
- 1 egg
- 1 tsp. vanilla
- 1 cup flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. cinnamon 

1. Preheat the oven to 350, and either grease a muffin tin, or line it with cupcake papers (I am a fan of cupcake papers because hey - easy clean up).

2. Mix together the melted butter and sugar, then add in the vanilla and egg and mix until well combined.

3. Add in the dry ingredients, and stir until it all comes together in a batter (but try not to overwork it!)

4. Last but not least, fold in the zucchini - and any mix-ins, if you must.

5. Bake for around 25 minutes, or until the tops turn golden brown and start to get just a little crisp.

6. Let cool, serve as is or with a topping of your choice, and feel good that you're eating veggies in delicious muffin form :)

October 07, 2016 by Emily Pauley
Tags: Recipe

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