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!!
- 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
Mini Carrot Cake for One