For the longest time, I thought zucchini was kind of gross. It gets so mushy when it’s cooked and it just feels…I don’t know…slimy. As I’ve gotten older, I’ve come to appreciate the flavor more, but it’s still not a vegetable I’ll go out of my way to consume. BUT. I might have to reconsider my feelings towards zucchini now that I’ve had these muffins.
They’re tender and fluffy and chocolately without being overwhelming and the best part is that you can’t even tell there’s zucchini in it! If that’s not magic, I don’t know what is.
Apples and cheddar are a pretty epic combination. One of the power couples of the culinary world, right up there with tomato and basil, chocolate and peanut butter, and cinnamon and pretty much everything.
These muffins are so amazing they make me want to expand my vocabulary because there are just not enough words in my brain to articulate how delicious they are. Camilla Saulsbury was NOT fucking around when she called her book 750 Best Muffins Recipes, her recipes really are THE BEST.
My understanding of nutrition works like this – if there are vegetables in it, it’s automatically healthy. And if it sounds disgusting, it’s probably good for you. And if eating one of it is good for you, then eating all of it must be the best course of action.
These muffins are gluten-free (which is 1 point in your favor), have two different types of vegetables (which is 2 more points), and are also egg-free (by way of the disgustingly-named flaxseed, so another point!), so you can eat them all without feeling bad. And in the name of healthy living, you definitely should!
I often forget that zucchini exists. My palate probably sucks, but I find that it doesn’t have a really distinguishable flavor, though it does absorb other flavors really well. Maybe that’s why zucchini bread recipes always call for spice, because otherwise, you wouldn’t taste anything at all.