Last month, Daring Baker’s challenge was to be about smart and sneak in some veggies in the goodies we were supposed to bake. Going by the challenge’s theme, I baked a dark chocolate and beetroot olive oil cake. The cake had a very dark flavor of chocolate which got accentuated by adding roasted beetroots to it.
I also baked some whole wheat zucchini seed muffins following the challenge, though I didn’t get the time to post about them. These muffins are quite light, refreshing, less sugary and very moist. Having the goodness of all the healthy ingredients, whole wheat flour instead of plain flour, honey instead of refined sugar, oil instead of butter and yes of course the vegetables.
They are so perfect for a quick breakfast on a busy weekday. You could also sneak in some in your kids’s lunch box or take them to the work for an afternoon snack.
Recipe adapted from Eric Lanlard’s Home Bake
Ingredients
225 gm Whole wheat flour
1 ½ tbsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
175 ml milk
2 eggs, lightly beaten
4 tbsp vegetable oil
6 tbsp honey
125 gm grated zucchini
½ tsp each of oats and pumpkin seeds
Instructions
- Preheat oven to 180 degrees C and line a 12 cup muffin tin with muffin papers.
- Sift the flour, baking powder, salt and cinnamon together in a bowl and mix thoroughly.
- In another bowl, whisk together eggs, oil, honey, milk and zucchini.
- Fold the flour mixture into the wet ingredients.
- Pour the batter into the muffin paper cups and top with seeds and oats.
- Bake for 25 minutes until risen and an inserted skewer comes out clean.
- Leave to cool on a wire rack.
