I pulled out some of last fall’s zucchini. Last year I froze so much zucchini with the intent to use it a million ways over winter. It didn’t happen. Best laid plans….I decided today was THE DAY. I was going to find a Zucchini Chocolate Chip Muffin recipe but decided to re-work my “Chocolate Zucchini Donuts” into muffins. So much easier said than done when you discover you don’t have all the ingredients you need but MUST make it NOW. Since the donuts actually used carob I went with it and made Carob Zucchini Muffins that are awesomely egg-free.
They are the lightest, fluffiest muffins I think I have ever eaten and you would not believe I used stone ground whole wheat. My daughter couldn’t believe they had zucchini in them, except she could see a piece here or there. She repeatedly said “I can see it but I don’t taste it.”Print
- 2/3 cup raw sugar
- 2 tablespoon molasses
- 1/2 cup butter
- 1/2 cup coconut oil
- 2/3 cup buttermilk ( I did 2/3 cup whole milk and 1 tablespoon vinegar)
- 3 containers yogurt ( or 16 oz./2 cups) Koru Passionfruit for the win!
- 2 cup shredded zucchini – thawed with liquid
- 4 cups whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 2/3 cup carob powder
- 1/2 teaspoon salt
- Preheat oven to 375.
- Cream butter, oil, molasses, and sugar.
- Add milk, yogurt, and zucchini.
- Continue to cream the mixture. Scrape the bowl down often. You get a weird consistency but trust me, it all works out.
- Sift dry ingredients together.
- Add to creamed mixture and mix just until incorporated.
- Line muffin tins with wrappers and fill 3/4 full.
- Bake for 18-20 minutes or until tops spring back, leaving no indentation.
- Let cool 10 minutes then serve.