Zucchini has to be one of the most versatile vegetables there is. You can use it in both sweet and savory dishes, as well as whole, chopped, sliced, or grated. It is one of my favorite vegetables to grow in the garden (next to tomatoes). I know there is the danger of having an over-abundance of this quick-growing squash, but I always find a use for it. I have found some wonderful new recipes over the last few weeks to use my zucchini with: zucchini bread, stuffed zucchini, zucchini frittata, zucchini pancakes, etc. I wasn't too sure about these muffins, however. I've never been a fan of muffins that are touted as "healthy" since they tend to taste that way. With zucchini, carrots, and flax meal, I wasn't expecting much, but I was wrong. They are really good; light and flavorful. I did make a couple of substitutions. The original recipe called for dried fruit or cinnamon chips. I did not have either, but I did have some white chocolate chips, which made a great addition. I also substituted regular flour for the white whole wheat (another ingredient I didn't have), so they probably aren't quite as good for you as they should be. I can't imagine that would make too much of a difference in taste, however. 

 Zucchini & Carrot Muffins

[adapted from King Arthur Flour]

1/2 cup sugar
2 tablespoons vegetable oil
1/2 teaspoon salt
1 large egg
1 cup grated zucchini
1 cup grated carrots
1/4 cup white chocolate chips*
3/4 cup flour
1/4 cup whole flax meal
1 teaspoon baking powder
1 teaspoon cinnamon

Preheat oven to 375°F. Grease or line 6 cups of a muffin tin with papers. 

In a medium bowl, whisk together the sugar, oil, salt, and egg. Add in the zucchini, carrots, and white chocolate chips.

In a separate bowl, whisk the remaining ingredients and add to the batter. Stir until it is just combined (do not over mix). Spoon the batter evenly into the muffin cups and let it rest for 10 minutes before putting them into the oven. 

Bake the muffins until they are lightly browned or a tester comes out clean, about 18 to 25 minutes. Remove them from the oven and allow to cool in the pan for 10 minutes. Transfer them to a cooling rack and cool completely. 

*Jeffery made the suggestion that next time I should melt and drizzle the white chocolate over the top. If you try it, let me know how it turns out.

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