In my life long mission to get my kids to eat green food without them knowing it I have come up with my own version of zucchini muffins. I like to think of myself as a green food ninja. Stealth and sneaky, you don’t see me coming until you have already consumed some form of vegetable and then I do a tuck and roll across the living room and out the back door. Instead of flinging throwing stars around the room I’m pelting you with vegetable laced baked goods. Bruce Lee meets Martha Stewart meets Jessica Seinfeld.
This is a variation on my Super Moist Banana Bread only instead of bananas there is zucchini. I’ve dubbed these Disappearing Zucchini Muffins because they all disappeared into hungry tummies in less than 24 hours.
Should you choose to be your own super food ninja, here is what you will need:
1 1/3 cups flour
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg (fresh is better if you have it)
1/4 tsp. ground cloves
1 tsp. garam masala
5 1/2 Tbs. butter, softened
2/3 cups sugar
2 eggs, lightly beaten
1 1/2 cups grated zucchini
1 1/2 cups butternut squash puree
Preheat oven to 350. Combine first 9 ingredients in a bowl and set aside. In a mixer, cream together butter and sugar (about 2-3 minutes). Add eggs and combine. Add dry ingredients little by little until combined. Mix in, by hand, zucchini and butternut squash until combined. Check out my recipe for Super Moist Banana Bread if you need help with butternut squash puree.
Spray muffin tin with cooking spray and fill each one 3/4 full of batter. Bake for 20-30 minutes or until toothpick inserted into muffin comes out clean.
Your lesson for the day is done, little grasshopper.