With zucchini season well and truly underway, and an abundance of the little green sticks of dynamite everywhere you look, it's time to drag out all your favourite zucchini recipes.
If you have little ones (or big ones for that matter) who resist the finer things in life such as green veggies, try this amazing Vegan Chocolate Zucchini Mud Muffin recipe. Seriously, it will convert even those most resistant to green eating.
2 cups wholemeal flour
1½ – 2 cups grated zucchini
1) Preheat the oven to 375F (175C). Grease and flour a 12 hole muffin tin.
I can remember my children sitting at the kitchen table when they were younger, anticipating the arrival of the evening meal and dreading in earnest the sight of anything even remotely resembling zucchini on their plates. It did arrive and in a myriad of ways. Zucchini slice, steamed, stuffed, crumbed and fried and in soup. Then there were the chutneys, relishes and the bags of frozen slices that would appear long after the plants had been pulled up.
Anyone who's ever grown it will know that one plant is more than enough to keep an entire family in zucchini for a couple of months, 2 or more plants and your entire community with be well fed.
Anyone who's ever grown it will know that one plant is more than enough to keep an entire family in zucchini for a couple of months, 2 or more plants and your entire community with be well fed.
Such a versatile and easy to grow vegetable well and truly deserves a place in the backyard veggie patch.
Vegan Chocolate Zucchini Mud Muffins
2 cups wholemeal flour
1 ¾ cups raw sugar
¾ cup cocoa powder
¾ cup oat or chick pea flour
1 teaspoon carb soda
½ teaspoon baking powder
a pinch of salt
1/4 cup sunflower oil
1/2 cup organic apple sauce
¾ cup water
1½ – 2 cups grated zucchini
2 teaspoons vanilla extract
1) Preheat the oven to 375F (175C). Grease and flour a 12 hole muffin tin.
2) In a mixing bowl combine the flours, sugar, cocoa, bicarb soda, baking powder and salt. Break up any lumps and mix until evenly combined.
3) In a separate mixing bowl combine the oil, apple sauce, water, zucchini and vanilla. Add this to the dry ingredients, stirring until no traces of flour remain.
4) Fill muffin tins until 3/4 full. Bake for approx 20-25 mins until firm to touch. Leave to cool for 10 minutes before removing from the tin. Best served after it has cooled down.
This recipe makes 24 muffins.
These are THE most moist and 'chocolatey' muffins I've ever made.
Absolutely divine.
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