SRC: Zucchini Apple Walnut Muffins

Take zucchini muffins up a notch with some sweet bits of apple and crunchy walnuts. You’ll always be coming back for just one more muffin, I promise. 

Zucchini Apple Walnut Muffins for #secretrecipeclub | find the recipe for these  healthy 'n delicious muffins on thepajamachef.com

This month for Secret Recipe Club I was assigned Chelsy’s blog, Mangia. Mangia means “eat” in Italian and boy does Chelsy make some good things to eat! She lives in Texas where she is a personal trainer, prefers pjs/workout clothes to jeans [ME TOO!], and loves sharing her food with family and friends. Fun fact: Chelsy started her blog in July 2010 just like me. We’re practically twins. :) Since she’s been blogging for SOOOO long, there were so many great recipes to choose from. Eventually I settled on these muffins but first I was sidetracked by other deliciousness–Tahini Chickpea Salad, Ultimate Mushroom Soup,  Lemon Sweet Potato Muffins, and Toasted Coconut Espresso Mini Muffins. NOM! I’m going to have to try allll those recipes, asap.

But in the meantime, I’ll be over here munching on these Zucchini Apple Walnut Muffins. They are amazing, you guys! Where do I start? For one, like most muffins I make, they’re really fairly healthy and as such, a great snack or breakfast [though let’s be real: one muffin is not my idea of a filling breakfast, but I digress]. Agave is the only added sweetener in these muffins. I have mixed feelings about agave, so you could always use honey if you prefer. I just had a bottle that I’m trying to use up! :/ They’re also made with white whole wheat flour, coconut oil, and walnuts for some crunch! I’m normally not a fan of nuts in baked goods, but they work here for sure!

Zucchini Apple Walnut Muffins for #secretrecipeclub | find the recipe for these  healthy 'n delicious muffins on thepajamachef.com

Zucchini and apple combine to make a super moist, super flavorful, super delicious muffin. Though they don’t really need anything else to make them yummy [besides the aforementioned walnuts], some pumpkin pie spice [because I can’t wait for pumpkin season and didn’t want to use just cinnamon] and coconut emulsion really spiced these babies up a notch! Speaking of babies, I made them over the weekend when my mom, sister, brother-in-law, and my cute nephew were here. Let me just say everyone inhaled these. So they’re family approved and ready for making in your kitchen! :) Enjoy!

P.S. I forgot to mention that Chelsy’s original recipe used coconut flour and as such, are gluten free. I just used ingredients I had but check out her original recipe if GF is your thing!

Zucchini Apple Walnut Muffins

  • Servings: 20-24 muffins
  • Time: 35 minutes
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adapted from Mangia

Ingredients:

  • 2 cups white whole wheat flour [240 grams in weight]
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice –> or an equivalent amount of cinnamon with a bit of nutmeg would work too
  • ~2 cups grated zucchini, with water gently squeezed out in a dishcloth –> from 2 small/medium zucchinis
  • 1 large Granny Smith apple, diced
  • 2 large eggs, beaten
  • 1/2 cup agave nectar
  • 1/2 cup coconut oil, melted
  • 1 teaspoon coconut emulsion/flavoring/extract –> I’ve seen it sold all three ways
  • 1/2 cup walnuts, chopped

Directions:

Preheat oven to 350 degrees F. Line a muffin tin with paper liners or grease with cooking spray.

In a large bowl, stir together flour, baking soda, baking powder, and pumpkin pie spice. In a medium bowl, whisk together zucchini, apple, eggs, agave, oil, and coconut emulsion. Gently add wet ingredients to dry ingredients, then stir until just combined. Fold in walnuts.

Divide batter between muffin cups, filling 2/3 of the way full. Bake for 20-22 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Enjoy immediately, or cool on a wire rack for later. Muffins freeze well!

Check out the other SRC recipes below!

Cheesy Veggie Pasta

This pasta is creamy and cheesy, and full of lots of summer veggies. What’s not to love?!?

Pasta bursting with all your farmer's market faves and some yummy cheese! Cheesy Veggie Pasta via thepajamachef.com

Ahhh, pasta. If you’re like me, you probably have it at least once a week in some form or another. No matter how you fix it, pasta is always a vehicle for something delicious. Though baked pastas are my FAVE, in the summer, sometimes that’s too much. So this time, I threw in everything from my local farmer’s market and called it a day. I think the combo of mushrooms, red and yellow bell peppers, zucchini, and corn was perfect. I thought about just tossing the veggies with an olive oil or butter-based sauce, but instead decided to try for a lighter creamy sauce. After cooking the veggies, I tossed in some flour and added some milk. After letting it cook down, I added cheese and herbs. I truly wasn’t sure how it would go, and was so happy with the results! In a word, or three… Flavorful, refreshing, and satisfying. Mmm!

Pasta bursting with all your farmer's market faves and some yummy cheese! Cheesy Veggie Pasta via thepajamachef.com

I absolutely inhaled this colorful and light pasta! It’s cheesy and creamy and super wonderful. Unlike some saucy pasta dishes, this one reheated well which was a pleasant surprise. You better believe I hoarded the leftovers and will be making this again soon. :) Enjoy!

one year ago: Chocolate Cream Filled Cupcakes
two years ago: Double Chocolate Banana Muffins
three years ago: Chocolate Zucchini Muffins
four years ago: Salmon with Lemon, Tarragon, and Garlic Sauce

Cheesy Veggie Pasta

  • Servings: 4
  • Time: 30 minutes
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Ingredients:

  • 12 ounces whole wheat penne pasta
  • 2 tablespoons butter or olive oil
  • 4 ounces baby bella mushrooms, sliced
  • 1/2 red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1 medium zucchini, sliced
  • 1/2 cup corn, cut off the cob
  • freshly ground black pepper
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 1/2 cup fresh herbs – I used dill, basil, lemon thyme, and a tiny bit of mint
  • 3 ounces shredded mozzarella

Directions:

Bring a large pot of water to boil and add pasta. Cook to al dente according to package directions.

In a large skillet, heat butter or olive oil over medium heat. When hot, add mushrooms, peppers, zucchini, and corn. Season with pepper and cook until crisp-tender, about 5 minutes, stirring occasionally. Add garlic and saute for 30 seconds until fragrant. Sprinkle flour over veggies and stir to coat. Pour in milk and stir. Constantly stir, cooking until thick–about 2 minutes. Remove from heat.

When pasta is cooked, fold pasta into sauce. Sprinkle with herbs and mozzarella. Stir until cheese melts, then season with pepper to taste.

Serve immediately, or toss in an oven safe baking dish and cook until cheese on top crisps up. I think some bread crumbs mixed with butter and lemon zest on top could be magnificent too!

Menu Plan

Menu Plan | thepajamachef.com

Week of August 3

Monday: mexican chicken rice bake
Tuesday: Bible study dinner!
Wednesday: chicken chopped salads
Thursday-Saturday: I’ll be gone at a conference, so Ben will get to enjoy leftovers and Hamburger Helper
Sunday: leftovers? or out to eat? only time will tell :)

Chocolate Chip Zucchini Cake

This is the BEST zucchini cake I have ever had! And it doesn’t even have frosting. Crazyyy!

Chocolate Chip Zucchini Cake - a great summer dessert with some chocolate for good measure | thepajamachef.comI never had zucchini anything until I met Ben. He opened up a whole world to me! Zucchini muffins, bread, cookies, pasta, cake… well, I guess he opened up basically a whole new world of sweets [with the addition of some veggies so you can pretend to be a little healthier]. HA! The first summer after we were married, we were served zucchini cake for dessert by some of our new church friends. This chocolate zucchini cake was amazing… and had the best, thickest chocolate frosting ever. It was positively scrumptious!

Chocolate Chip Zucchini Cake - a great summer dessert with some chocolate for good measure | thepajamachef.comProblem was… every time I made zucchini cake after having hers, I wanted layer upon layer of chocolate frosting. But sometimes that’s too much work. Or you don’t want to wait for the cake to cool completely before that. Or you want to be able to eat the cake for breakfast. Or ___ [insert other “problem” here]. SIGH. But guess what guys?!? Once I discovered THIS cake, my problems were solved. Hallelujah!

Chocolate Chip Zucchini Cake - a great summer dessert with some chocolate for good measure | thepajamachef.comThis zucchini cake, aptly named Chocolate Chip Zucchini Cake, is equally chocolately yet requires not one layer of chocolate frosting because of the abundance of chocolate chips used to top this masterpiece. Genius, I say! Alright, so there aren’t mountains of chocolate chips on top of this cake, but there ARE enough to enjoy in just about every bite. The middle pieces have more so I recommend eating those yourself. Or, you know, not being selfish like me and sharing with those you love. I’m so nice! Each bite though, no matter if it comes from the side or the middle, is unbelievably soft and melts in your mouth. Buttermilk in cakes is fabulous, I think! It also has a teensy bit of warm spices to intensify the chocolate flavor even more. Hope you enjoy this cake as much as we did… and don’t forget to eat your veggies! :)

one year ago: Dark Chocolate Chunk Peanut Butter Blondies – with vegan and gluten free options!
two years ago: Eggplant Potato Frittata
three years ago: Baked Flounder
four years ago: Lavender Lime Scones
five years ago: Tasty Corn

Chocolate Chip Zucchini Cake

  • Servings: 18
  • Time: 60 minutes
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from What Megan’s Making

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1 3/4 cups sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk
  • 2 cups peeled, shredded zucchini [1 medium]
  • 2 cups semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees. Grease a 9×13 inch pan with cooking spray and set aside.

In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon, and cloves.

In the bowl of a stand mixer, cream together the butter and sugar. Beat in the oil, eggs and vanilla. Add the flour mixture to the creamed mixture alternately with the buttermilk. Stir in the zucchini. Pour into prepared pan. Sprinkle with chocolate chips.

Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Enjoy! This is also great with ice cream.