As I’ve written before, I often find myself using leftover ingredients – things that I’ve used in other recipes that sit around for a while in my fridge – when I cook. This works especially well with things like fresh herbs and certain types of produce, that tend to have shorter shelf lives.
The other day I cut up some zucchini to take as part of my lunch and realized that I don’t really like zucchini, especially when raw. I was looking through some recipes last night and found one that would use most of the leftover zucchini. It also called for cocoa powder, which meant that I would get to eat a chocolatey baked good, which doesn’t happen often when one is on a mostly dairy-free diet (unless I bake said chocolatey baked goods myself).
- 1 1/4 cup whole grain pastry flour
- 1/4 cup unsweetened cocoa
- 1 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 ripe banana, mashed
- 1/2 cup vegetable oil
- 1/2 to 1 c raw sugar (depending on sweetness level you prefer)
- 1/4 cup lactose-free milk
- 1 tsp vanilla extract
- 1 cup shredded zucchini
- Preheat oven to 350°F and grease/spray muffin pan or paper liners, depending on what you plan to use. I use paper liners because they look nice and keep the muffin together.
- In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, salt and cinnamon.
- In a large bowl, mix mashed banana with oil and sugar, then add in the milk, vanilla and zucchini.
- Add the dry ingredients into the wet ingredients little by little, stirring until just combined.
- Spoon batter into muffin cups until about 3/4 full.
- Bake for 18 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool in the pan for a few minutes before transferring muffins to a wire cooling rack.
You can sub out the milk for a non-dairy version to make this recipe vegan.
Source: Adapted from The Happy Herbivore by Lindsay S. Nixon