Oh my god, guys! How is it already August!? I feel like for months I’ve been waiting for Summer and now it’s almost over. What??? How did that happen!?
I didn’t get to do half of the summery stuff I planned to do, like sitting outside on a restaurant terrace slurping oysters and washing them down with ice cold rose, making the 30 minute trek to Red Hook Lobster Pound, (there is no public transportation that goes there) for the best lobster roll in NYC…totally worth it, btw. All Spring I couldn’t wait to have picnics in the park and host get-togethers on our roof, all of which has been a big fat fail so far.
Why do all of my Summer plans include food?
And why do I act surprised?
What HAS happened is all the beautiful summery produce. The farmers markets here in NYC are overflowing with juicy, sun-ripened peaches, super red tomatoes and the biggest zucchinis I have ever seen!
I don’t think you can really tell from this picture, but trust me, it’s humongous!
What would you do with that giant vegetable? I mean, there are only so many zucchini noodles and stir-fry’s you can make.
Yes, muffins. My thoughts exactly.
Because isn’t dessert always the answer?
Or in this case, breakfast. Because there are veggies in here! My favorite kind of treats are ones that do double-duty 😀
Who knew that zucchini and chocolate went so well together. I’d like to thank the person brave enough to first try this combo.
Chocolate Chip Zucchini Muffins
1 cup oat flour
1/2 cup protein powder
1 1/4 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
2 small ripe bananas
1/4 cup maple syrup
1 tsp vanilla
2 egg whites or 2 flax eggs
1 cup shredded zucchini
1/3 cup greek yogurt
1/2 cup chocolate chips
Preheat oven to 375 degrees. Line 12-cup muffin tin with cupcake liners and spray inside of liners with nonstick cooking spray.
Put shredded zucchini in a clean dish towel and squeeze out excess liquid.
In medium bowl combine flour, baking powder, baking soda, salt and cinnamon.
In a stand mixer add mashed banana, maple syrup, vanilla and eggs and mix until smooth. Add in zucchini and yogurt and beat again until well combined. Slowly mix in dry ingredients until just combined. Do not overmix! Fold in chocolate chips.
Evenly divide batter into muffin cups. Alternatively you can reduce the size and bake 15 muffins. Bake for 20-25 minutes or until toothpick inserted into the middle comes out clean.
There’s still some zucchini left over.
What are your favorite summertime activities? Have you done them all yet? If you haven’t, there’s still time!
With so much love,