There used to be a cartoon my older kids watched on Nickelodeon many moons ago called "The Mighty Bee." It was the creative creation of Amy Poehler and featured one of her many comedic voices. The star of the show, Bessie Higgenbotham, was a bit on the strange side, maybe eccentric is the better word. She saw the good in everyone even though she was despised by the head of the Mighty Bees, a girl scout type crew headed by her nemesis's mother. In one episode, we learn that the Mighty Bee's real enemy is not actually the snooty and bullying Portia but is instead the mighty zucchini. Bessie vows to rid the world of this despised vegetable, her sworn enemy. It is the weakness of her alter ego "The Mighty B." Every superhero has a weakness. Zucchini happens to be her kryptonite.
Shredded zucchini and pureed silken tofu
My kids used to love that show. I don't know why they don't play it anymore. It's Spongebob with a wacky female in the lead and often had me laughing out loud at her adventures and her poor dog Happy. They especially loved her hatred of zucchini. It was an identifiable moment for them and nearly ten years later they still quote the episode. Personally, I love zucchini. I love all types of squash in many different forms. Yet, my entire family supports the Mighty B and have a personal understanding of her disgust with this summer vegetable.
Because I have a sick sense of humor, I decided to create a snack that would fool even the smallest of the haters. My smallest hater has a penchant for muffins. He can smell a muffin baking from down the driveway on his way home from school. If you aren't watching he will devour four in a quick 10-minute span. He is my muffin man. Well, what if I create a muffin that sneaks in some veggies? I'll put in all of his favorite muffin spices. I'll veganize it to appeal to my oldest snacker. And, I'll sneak in the dreaded zucchini, keeping my fingers crossed that he won't scoff at the green stuff.
Do you see the green flecks?
One by one, the little snackers made it home from school. Each one took a bite. Each one ate two. I got a "they're soooo good that I can't stop at one". That's when I broke the news about the zucchini.
"Do you notice anything special in the muffin?"
"Take a look. Do you see something green?"
"Yes, what did you put in them?"
"What?" asked with a sour look.
"Oh, well. They're good. I didn't even notice."
Little fingers grab another muffin.
And, good they are! To veganize them, I used silken tofu instead of eggs and oil instead of melted butter. You can use an oil of your choice but pick a mild one without much flavor such as vegetable, grapeseed, or coconut. I chose vegetable.
The muffins are soft, moist, and flavorful. They keep well in an airtight container and can be stored up to 3 days. If you love the zucchini, you'll enjoy finding a new way to use it. If you don't love zucchini, it won't matter. You will love this muffin.
Zucchini Muffins by Food Therapy
A moist and spicy muffin that brings together fall flavors, summer vegetables, and zucchini haters in peaceful harmony. Dairy-free and Vegan.
- 1 1/2 cups shredded (1 large zucchini) zucchini
- 3/4 cup silken tofu
- 3/4 cup vegetable oil
- 1 cup raw cane sugar
- 1 1/2 teaspoons vanilla
- zest from 1 orange
- 1/2 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- turbinado sugar (optional)
Preheat oven to 350 degrees. Spray muffin pans with cooking spray and set aside.
In a food processor, grate the zucchini using the grater disk. Set aside in a separate bowl. Using the blade attachment of the food processor, give the silken tofu a spin until it looks like sour cream. Set aside.
In a medium bowl, combine the oil, sugar, orange zest, salt, and vanilla. Whisk until the mixture is smooth. Add in the silken tofu and whisk until the mixture has combined and the graininess of the sugar has disappeared.
In a small bowl, combine the flour, baking soda, baking powder, and spices. Whisk the dry ingredients to combine and remove any lumpiness.
Add the dry ingredients to the wet, whisking to remove all lumps. Using an ice cream scoop, fill the muffin containers 3/4 full. Sprinkle with turbinado sugar. Bake at 350 degrees for 20 to 25 minutes or until the center of the muffin springs back when touched.
Prep time: 15 mins
Cook time: 23 mins
Total time: 38 mins
Yield: 16 muffins